Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, pounded to 1/4-inch (6mm) thickness
  • 1/2 cup (60g) all-purpose flour, seasoned with salt and freshly ground black pepper
  • 2 tablespoons (30ml) olive oil
  • 2 tablespoons (30g) unsalted butter, divided
  • 8 ounces (225g) cremini mushrooms, sliced
  • 1/4 cup (60ml) shallots, minced (about 1 large shallot)
  • 1/2 cup (120ml) dry Marsala wine
  • 1 cup (240ml) chicken broth
  • 1/4 cup (60ml) heavy cream
  • 2 tablespoons (30g) unsalted butter
  • 2 tablespoons (30ml) fresh parsley, chopped
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Pound chicken breasts to even thickness. Season flour with salt and pepper. Dredge chicken in seasoned flour, shaking off excess.
  2. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sauté chicken cutlets in batches until golden brown and cooked through (internal temperature reaches 165°F/74°C), about 3-4 minutes per side. Remove chicken from skillet and set aside.
  3. Add remaining 1 tablespoon butter to the skillet. Sauté sliced mushrooms and minced shallots until softened and lightly browned.
  4. Pour Marsala wine into the skillet and bring to a simmer, scraping up any browned bits from the bottom of the pan.
  5. Add chicken broth to the skillet and bring to a simmer. Reduce the heat and simmer until the sauce has thickened slightly, about 5-7 minutes.
  6. Stir in heavy cream and 2 tablespoons of butter. Season with salt and pepper to taste.
  7. Return the cooked chicken cutlets to the skillet and coat with the Marsala sauce. Sprinkle with chopped fresh parsley. Serve immediately.