Ingredients

• 1 ½ lbs boneless, skinless chicken breasts, sliced into thin cutlets
• Salt and black pepper, to taste
• ½ cup all-purpose flour, for dredging
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter, divided
• 8 oz cremini mushrooms, sliced
• 1 small shallot, finely diced (optional)
• 2 cloves garlic, minced
• ¾ cup dry Marsala wine
• 1 cup low-sodium chicken broth
• Fresh parsley, chopped, for garnish (optional)

Instructions

1. Season chicken cutlets with salt and pepper. Dredge lightly in flour, shaking off excess.
2. Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Sear chicken 3–4 minutes per side until golden. Transfer to a plate.
3. Add 1 tablespoon butter to the skillet. Add mushrooms and shallot; cook undisturbed 1–2 minutes, then stir occasionally until golden and the pan is mostly dry, about 5–6 minutes.
4. Add garlic and cook 30 seconds. Pour in Marsala wine, scraping up browned bits. Simmer 2–3 minutes to reduce.
5. Add chicken broth and simmer 4–5 minutes until slightly thickened.
6. Return chicken to the pan along with any juices. Simmer 3–5 minutes until chicken reaches 165°F internally and sauce is glossy.
7. Remove from heat, stir in remaining tablespoon of butter, and adjust seasoning. Garnish with parsley and serve.

Notes

• Use dry Marsala, not sweet, for proper flavor balance.
• Reduce the wine fully before adding broth for the best depth of flavor.
• For a creamier version, stir in ¼–½ cup heavy cream after step 5.

Storage

Nutrition Estimate (per serving)