Ingredients:

  • 4 boneless, skinless chicken breasts (approximately 1.5 pounds or 680 grams)
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup all-purpose flour (65 grams), for dredging
  • 2 tablespoons olive oil (30 ml)
  • 2 tablespoons unsalted butter (28 grams)
  • 1 cup cremini or button mushrooms, sliced (about 70 grams)
  • 1 shallot, minced (approximately 30 grams)
  • 2 cloves garlic, minced
  • 3/4 cup Marsala wine (180 ml)
  • 1 cup chicken broth (240 ml)
  • 1 tablespoon chopped fresh parsley, for garnish

Instructions:

  1. Season chicken breasts with salt and pepper. Place each piece between plastic wrap and pound to an even thickness.
  2. Coat the chicken breasts in flour, shaking off excess.
  3. Heat olive oil and butter in a skillet over medium-high heat. Sauté chicken until golden brown and cooked through, about 6-7 minutes per side. Remove chicken and set aside.
  4. In the same skillet, add mushrooms, shallots, and garlic. Sauté until mushrooms are browned. Deglaze the skillet with Marsala wine, scraping up brown bits. Add chicken broth and simmer until slightly thickened.
  5. Return chicken to the skillet, spoon sauce over, and heat through. Garnish with fresh parsley before serving.