Ingredients
- 2 large boneless, skinless chicken breasts
- Salt and freshly ground black pepper
- ½ cup all-purpose flour (for dredging)
- 2 tablespoons olive oil
- 2 tablespoons butter, divided
- 8 ounces cremini or button mushrooms, sliced
- 2 cloves garlic, minced
- ¾ cup dry Marsala wine
- ¾ cup chicken broth
- ¼ cup heavy cream (optional, for a creamier sauce)
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 2 tablespoons chopped fresh parsley
Instructions
1. Prepare the Chicken
Slice each chicken breast in half horizontally to create 4 thin cutlets. Season both sides with salt and pepper, then lightly dredge each piece in flour, shaking off any excess.
2. Cook the Chicken
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken and cook for 3–4 minutes per side, until golden brown and cooked through. Transfer the chicken to a plate and set aside.
3. Sauté the Mushrooms
Add the remaining tablespoon of butter to the skillet. Add the sliced mushrooms and cook for 5–7 minutes, stirring occasionally, until they are browned and tender. Add the garlic and thyme and cook for another 30 seconds.
4. Make the Marsala Sauce
Pour the Marsala wine into the skillet, scraping up the browned bits from the bottom of the pan. Let it simmer for 2–3 minutes to reduce slightly. Add the chicken broth and continue simmering for 4–5 minutes.
5. Add the Cream
If using heavy cream, stir it into the sauce and simmer for 1–2 minutes until slightly thickened.
6. Finish the Chicken
Return the chicken to the skillet and spoon the sauce and mushrooms over the top. Simmer for 2–3 minutes, allowing the chicken to absorb some of the sauce.
7. Garnish and Serve
Sprinkle the chicken with fresh parsley and serve immediately with mashed potatoes, buttered noodles, rice, or roasted vegetables.