Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into thin cutlets
  • 1/2 cup all-purpose flour
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • 8 oz cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 3/4 cup dry Marsala wine
  • 1/2 cup low sodium chicken stock
  • 1/3 cup heavy cream
  • 2 tbsp cold unsalted butter, cubed
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Season the chicken cutlets generously with salt and pepper. Place the flour in a shallow bowl and press each piece of chicken into the flour, shaking off any excess to create a thin coating.
  2. Heat the olive oil and 2 tbsp of butter over medium-high heat until the butter foams. Sear the chicken in batches for 3–5 minutes per side until a mahogany-colored crust forms. Remove chicken to a plate and set aside.
  3. In the same pan, add the mushrooms and cook undisturbed for 3 minutes to sear. Stir in the minced garlic and cook for about 30 seconds until fragrant.
  4. Pour in the Marsala wine, scraping the bottom of the pan to release the browned bits (fond).
  5. Stir in the chicken stock and simmer for 5–7 minutes until the liquid reduces by half. Lower the heat to medium-low and stir in the heavy cream.
  6. Return the seared chicken to the pan and whisk in the cold cubed butter to create a glossy emulsion. Garnish with chopped parsley before serving.