Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, pounded to 1/4-inch thickness
  • 1/2 cup all-purpose flour
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1/2 tsp garlic powder
  • 2 tbsp extra virgin olive oil
  • 10 oz cremini mushrooms, thickly sliced
  • 3/4 cup dry Marsala wine
  • 1/2 cup low-sodium chicken bone broth
  • 2 shallots, finely minced
  • 3 cloves garlic, minced
  • 2 tbsp unsalted butter, kept cold
  • 1 tbsp fresh thyme or Italian flat-leaf parsley, finely chopped

Instructions:

  1. Place chicken breasts under plastic wrap and pound them to a uniform 1/4 inch thickness.
  2. In a shallow bowl, whisk together the flour, kosher salt, black pepper, and garlic powder.
  3. Dredge each chicken cutlet in the seasoned flour, shaking off all excess to leave only a thin, translucent veil.
  4. Heat 2 tablespoons of extra virgin olive oil in a 12-inch stainless steel or cast iron skillet over medium-high heat.
  5. Sear the chicken cutlets for 3-4 minutes per side until golden brown and the edges look crispy. Remove chicken from the pan and set aside.
  6. In the same skillet, add the sliced mushrooms. Sauté for 5 minutes until they release their moisture and turn a deep mahogany brown.
  7. Add the minced shallots and garlic to the mushrooms, cooking for 1 minute until fragrant.
  8. Deglaze the pan with the 3/4 cup dry Marsala wine, scraping the bottom of the skillet to release the browned bits (fond). Pour in the chicken bone broth.
  9. Simmer the sauce for 2-3 minutes until the sauce begins to thicken and coat the back of a spoon.
  10. Reduce heat to low. Whisk in the cold unsalted butter one tablespoon at a time to emulsify the sauce into a glossy glaze.
  11. Return the chicken to the pan to coat with the sauce. Garnish with fresh thyme or parsley and serve immediately.