Ingredients

For the Chicken

• 680 g / 1½ pounds boneless, skinless chicken breasts
• 65 g / about ½ cup all-purpose flour
• ¾ teaspoon fine sea salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 15 g / 1 tablespoon unsalted butter

For the Mushrooms and Sauce

• 340 g / 12 ounces cremini or button mushrooms, sliced
• 1 small shallot, minced finely
• 2 garlic cloves, minced finely
• 240 ml / 1 cup genuine dry Marsala wine Choose Marsala labeled secco or dry; avoid salted supermarket “cooking wine.”
• 240 ml / 1 cup low-sodium chicken broth
• 30 g / 2 tablespoons cold unsalted butter
• 1 teaspoon fresh thyme leaves, optional
• 2 tablespoons chopped flat-leaf parsley
• Fine sea salt and freshly ground black pepper, as needed

Suggested Accompaniments

• Soft polenta, mashed potatoes, or buttered noodles
• Roasted green beans, asparagus, or sautéed spinach

Preparation

1. Prepare the cutlets. Slice each chicken breast horizontally into two thin pieces. Place the cutlets between sheets of parchment and pound the thickest areas gently until each piece is approximately ¼–⅓ inch thick.
2. Season and flour lightly. Pat the cutlets dry and season both sides with salt and pepper. Dredge each piece in flour and shake away every visible excess. The coating should be extremely thin.
3. Brown the chicken. Heat the olive oil and 1 tablespoon butter in a broad skillet over medium-high heat. Cook the chicken in batches for approximately 2–3 minutes per side, until golden. Transfer to a plate; it will finish cooking in the sauce.
4. Brown the mushrooms. Add the mushrooms to the hot skillet in an uncrowded layer. Cook without constant stirring until their moisture evaporates and the edges become deeply browned, approximately 6–8 minutes.
5. Add the aromatics. Lower the heat to medium. Add the shallot and cook for about 2 minutes, then add the garlic and optional thyme and cook for 30 seconds, just until fragrant.
6. Deglaze with Marsala. Pour in the Marsala and scrape the bottom of the skillet with a wooden spoon to release the browned fond. Simmer briskly until the wine is reduced by approximately half and no sharp alcoholic aroma remains.
7. Add the broth. Pour in the chicken broth and continue simmering for 5–7 minutes, until the sauce becomes slightly concentrated. It should coat a spoon lightly but remain fluid.
8. Finish cooking the chicken. Return the cutlets and any collected juices to the skillet. Simmer gently for 3–5 minutes, turning once, until the thickest portion reaches 165°F / 74°C.
9. Mount the sauce with butter. Transfer the chicken briefly to a warm platter. Remove the skillet from direct heat and swirl in the cold butter one piece at a time until the sauce is glossy. Taste and adjust salt and pepper.
10. Serve immediately. Return the chicken to the sauce or arrange it on a platter. Spoon the mushrooms and Marsala sauce over the cutlets and finish with chopped parsley and black pepper.