Instructions

STEP 1: Prepare the Chicken ⏱️ 5 minutes

• Pound the Chicken:
• Place chicken breasts between two sheets of plastic wrap
• Using a meat mallet, gently pound to ½-inch even thickness
• This ensures uniform cooking and prevents dry spots
• Season Generously:
• Pat chicken completely dry with paper towels
• Season both sides with salt and freshly ground black pepper
• Let the seasoning penetrate for 2-3 minutes
• Flour Coating:
• Pour flour into a shallow dish
• Dredge each chicken breast in flour, coating completely
• Shake off excess flour - too much creates a gummy coating
• Pro Tip: Let floured chicken rest 5 minutes for better adhesion

STEP 2: Perfect Pan-Searing ⏱️ 10 minutes

• Heat the Pan:
• Heat 2 tablespoons olive oil + 2 tablespoons butter in large skillet
• Use medium-high heat until butter stops foaming
• The pan is ready when butter smells nutty (not brown!)
• Sear the Chicken:
• Gently place chicken in pan - don't overcrowd
• Cook 4-5 minutes per side without moving
• Look for golden brown crust and internal temp of 165°F
• Important: Don't press down on chicken while cooking
• Rest the Chicken:
• Transfer seared chicken to a plate
• Cover loosely with foil to keep warm
• Don't clean the pan - those brown bits are flavor gold!

STEP 3: Create the Marsala Sauce ⏱️ 12 minutes

• Sauté the Mushrooms:
• Add sliced mushrooms to the same pan
• Cook 3-4 minutes until golden and caramelized
• They should release their moisture and look beautifully browned
• Season lightly with salt and pepper
• Add Aromatics:
• Add minced garlic to mushrooms
• Cook 30 seconds until fragrant (don't let it burn!)
• Stir constantly during this step
• Deglaze with Wine:
• Remove pan from heat momentarily
• Pour in ¾ cup Marsala wine carefully (it will sizzle!)
• Return to heat and scrape up brown bits with wooden spoon
• This fond adds incredible depth to your sauce
• Build the Sauce:
• Add 1 cup chicken broth
• Bring to a gentle simmer
• Cook 5-7 minutes until sauce reduces by about half
• It should coat the back of a spoon lightly
• Finish with Butter:
• Remove from heat
• Swirl in remaining 2 tablespoons butter
• This creates that glossy, restaurant-quality finish

STEP 4: Combine and Serve ⏱️ 3 minutes

• Reunite Chicken and Sauce:
• Return seared chicken to the pan
• Spoon sauce generously over each piece
• Simmer together 2-3 minutes to marry flavors
• Final Touches:
• Taste and adjust seasoning with salt and pepper
• Sprinkle with fresh chopped parsley
• Serve immediately while hot