Ingredients:

  • 4 (approx. 6 oz) Boneless, skinless chicken breasts (or 8 smaller cutlets)
  • 1/2 cup All-purpose flour
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
  • 3 Tablespoons Olive oil (for searing)
  • 2 Tablespoons Unsalted butter (for searing)
  • 1 Tablespoon Unsalted butter
  • 1 pound Cremini or chestnut mushrooms, wiped clean and sliced thickly
  • 1 large Shallot, finely minced
  • 2 cloves Garlic, minced
  • 3/4 cup Dry Marsala wine
  • 3/4 cup Low-sodium chicken stock
  • 1/2 teaspoon Fresh lemon juice (optional)
  • 1 Tablespoon Cold unsalted butter, cubed (for finishing the sauce)
  • 1/4 cup Fresh parsley, chopped (for garnish)

Instructions:

  1. Prepare the Chicken Cutlets: Place chicken breasts between plastic wrap and pound to an even thickness of about 1/4 inch (6mm). In a shallow dish, whisk together the flour, salt, and pepper. Lightly dredge the pounded cutlets in the flour mixture, shaking off any excess.
  2. Sear the Chicken: Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Working in batches, sear the cutlets for 2–3 minutes per side until deeply golden brown and cooked through (internal temperature 165°F/74°C). Transfer the cooked chicken to a plate and cover loosely with foil.
  3. Sauté Mushrooms and Aromatics: Reduce heat to medium. Add the remaining 1 tablespoon of butter to the skillet, scraping up any brown bits (the fond). Add the sliced mushrooms and sauté for 6–8 minutes until browned. Stir in the minced shallots and garlic and cook for 1 minute until fragrant.
  4. Deglaze and Build the Sauce: Increase the heat slightly. Pour in the Dry Marsala wine, bring to a rapid simmer, and scrape up remaining fond. Allow the wine to reduce by half (2–3 minutes). Pour in the chicken stock, return to a simmer, and let it reduce for 4–6 minutes until it lightly coats the back of a spoon.
  5. Finish and Serve: Remove the pan from the heat. Whisk in the cold, cubed butter and the optional lemon juice until the sauce is glossy and emulsified. Return the chicken cutlets and any accumulated juices to the pan and simmer gently for 30 seconds to heat through. Garnish generously with fresh chopped parsley and serve immediately.