Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts
  • 1/2 cup all-purpose flour
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 4 tbsp unsalted butter
  • 2 shallots, finely minced
  • 8 oz baby bella mushrooms, sliced
  • 3/4 cup dry Marsala wine
  • 1/3 cup heavy cream
  • 1 tsp fresh lemon juice
  • 2 tbsp fresh Italian parsley, chopped

Instructions:

  1. Place chicken breasts between two sheets of plastic wrap. Use a meat mallet to pound them to a uniform 1/2 inch thickness. Season both sides with salt and pepper, then dredge in flour, shaking off any excess.
  2. Heat 2 tbsp of butter in a skillet over medium-high heat until foaming. Sear the chicken for 3–5 minutes per side until a mahogany-colored crust forms and the meat is cooked through. Remove chicken and set aside on a plate.
  3. In the same pan, add the remaining 2 tbsp of butter. Sauté the minced shallots and sliced mushrooms until tender and browned. Pour in the dry Marsala wine, scraping the bottom of the pan, and simmer for 3–5 minutes until the liquid is reduced by half.
  4. Lower the heat to medium-low. Stir in the heavy cream and lemon juice, whisking gently until the sauce is smooth and glossy. Return the seared chicken to the pan to coat in the sauce.