Ingredients:

  • 1 lb chicken breast, sliced into thin cutlets
  • 1/2 cup all-purpose flour
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter, divided
  • 8 oz cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 3/4 cup dry Marsala wine
  • 1/2 cup chicken stock
  • 1/4 cup heavy cream
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pound the chicken breasts to an even 1/2 inch thickness. Note: This ensures they cook in exactly 3-4 minutes per side.
  2. In a shallow bowl, whisk together flour, garlic powder, salt, and pepper.
  3. Dredge each piece of chicken in the flour, shaking off the excess until it is just a light dusting.
  4. Heat olive oil and 1 tbsp of butter over medium high heat in your skillet.
  5. Once the butter foams, sear chicken in batches for 3–4 minutes per side until a mahogany colored crust forms.
  6. Remove chicken to a plate and tent loosely with foil to keep them warm.
  7. In the same skillet, add the sliced mushrooms and sauté until they release their moisture and turn golden brown.
  8. Stir in the minced garlic and cook for 30 seconds until fragrant but not brown.
  9. Pour in the Marsala wine, scraping the bottom of the pan with a whisk to incorporate the brown bits.
  10. Stir in the chicken stock and heavy cream. Simmer for 3–5 minutes until the sauce reduces by one third and thickens.
  11. Stir in the remaining 2 tbsp of cold butter to create a glossy emulsion.
  12. Return the chicken to the pan, spooning the sauce over the meat for 1 minute. Garnish with fresh parsley.