Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • ½ cup (60g) all-purpose flour, for dredging
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons (60ml) olive oil, divided
  • 8 oz (225g) cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • ¾ cup (180ml) dry Marsala wine
  • ½ cup (120ml) chicken broth
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions:

  1. Pound chicken breasts to an even thickness (about ½ inch/1.25 cm). Season with salt and pepper.
  2. Dredge chicken in flour, shaking off excess.
  3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook chicken until golden brown and cooked through, about 3-4 minutes per side. Remove from skillet and set aside.
  4. Add remaining 2 tablespoons of olive oil to the skillet. Add mushrooms and cook until softened and browned, about 5-7 minutes. Add garlic and cook for 1 minute more.
  5. Deglaze the pan with Marsala wine, scraping up any browned bits. Reduce the wine by half, about 2-3 minutes.
  6. Add chicken broth and butter to the sauce. Simmer until the sauce slightly thickens, about 3-5 minutes.
  7. Return the chicken to the skillet and coat with the sauce. Heat through. Garnish with fresh parsley and serve immediately.