Ingredients:

  • 4 boneless, skinless Chicken Breasts (approx. 600g total), halved horizontally to make 8 thin cutlets
  • ½ cup (60g) All-Purpose Flour
  • 1 teaspoon (5g) Kosher Salt, plus more for seasoning
  • ½ teaspoon (2.5g) Freshly Ground Black Pepper
  • 2 tablespoons (30ml) Olive Oil (or neutral cooking oil)
  • 2 tablespoons (30g) Unsalted Butter (for searing)
  • 1 pound (450g) Cremini Mushrooms, sliced thickly
  • 2 medium Shallots, finely minced (or 2 cloves of Garlic, minced)
  • ¾ cup (180ml) Dry Marsala Wine
  • 1 cup (240ml) Low-Sodium Chicken Stock
  • 1 tablespoon (15g) Unsalted Butter, chilled (for finishing the sauce)
  • 2 tablespoons Fresh Italian Parsley, chopped (for garnish)

Instructions:

  1. Prep the Chicken: Pound the chicken cutlets between two sheets of parchment until uniformly about ¼ inch (0.5 cm) thick. Season both sides with salt and pepper. Combine flour, 1 tsp salt, and ½ tsp pepper in a shallow dish, and lightly dredge each cutlet, shaking off any excess.
  2. Sear the Chicken: Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Working in batches, sear the cutlets for 2–3 minutes per side until golden brown and cooked through. Remove the cooked cutlets to a plate and cover loosely with foil. Repeat with the remaining oil, butter, and chicken.
  3. Sauté Mushrooms and Aromatics: Add the remaining 1 tablespoon of oil and butter (if needed) to the pan. Add the sliced mushrooms and cook over medium-high heat for 6–8 minutes until they are deeply browned and caramelized. Season lightly with salt. Stir in the minced shallots (or garlic) and cook for 1 minute until fragrant.
  4. Deglaze and Reduce the Sauce: Pour the Marsala wine into the hot pan. Bring to a rapid simmer, scraping up any delicious browned bits (fond) from the bottom. Continue simmering rapidly for 2–3 minutes until the Marsala has reduced by about half. Pour in the chicken stock. Bring to a simmer and let the sauce reduce gently for 4–6 minutes until it lightly coats the back of a spoon. Taste and adjust seasoning.
  5. Finish and Serve: Return the seared chicken cutlets and any accumulated juices from the plate back into the pan. Simmer gently for 1–2 minutes just to reheat the chicken. Remove the pan from the heat and whisk in the 1 tablespoon of chilled butter (monter au beurre) until the sauce is rich and glossy. Do not boil the sauce after this step. Sprinkle liberally with fresh parsley and serve immediately with the sauce spooned over the top.