STEP 1: PREPARE THE CHICKEN

Start by preparing the chicken breasts. If the chicken breasts are thick, you may want to slice them in half horizontally to create thinner pieces that cook more evenly. Once you have your chicken pieces, use a meat mallet or rolling pin to gently pound them to an even thickness, about 1/2 inch thick. This ensures that the chicken cooks quickly and evenly.

Next, season the chicken generously with salt and pepper. Then, dredge each chicken breast in all-purpose flour, coating both sides. Shake off any excess flour to avoid a clumpy crust when frying.

STEP 2: COOK THE CHICKEN

In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the chicken breasts in a single layer. Cook the chicken for about 3-4 minutes on each side, or until golden brown and cooked through. If the chicken breasts are large, you may need to cook them in batches to avoid overcrowding the pan.

Once the chicken is cooked, remove it from the skillet and set it aside on a plate. Tent it loosely with foil to keep it warm while you prepare the sauce.

STEP 3: MAKE THE SAUCE

In the same skillet, add the butter and let it melt. Once melted, add the sliced mushrooms and sauté them for about 5-7 minutes until they are tender and browned. The mushrooms will release some liquid as they cook, which adds flavor to the sauce.

Add the minced garlic to the skillet and sauté for about 1 minute, just until fragrant. Garlic burns quickly, so keep an eye on it.

Next, pour in the Marsala wine, scraping the bottom of the skillet to release any browned bits that have stuck to the pan. These bits, known as fond, add extra flavor to the sauce. Bring the wine to a simmer, allowing it to reduce slightly, about 2-3 minutes.

After the wine has reduced, add the chicken broth and stir to combine. Let the sauce simmer for an additional 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.

STEP 4: FINISH THE DISH

Once the sauce has thickened, return the chicken breasts to the skillet, spooning some of the sauce and mushrooms over the top. Let the chicken simmer in the sauce for about 3-5 minutes, allowing the flavors to blend and the chicken to heat through.

Taste the sauce and adjust the seasoning with more salt and pepper if needed.

STEP 5: SERVE AND GARNISH

To serve, place the chicken breasts on a platter or individual plates. Spoon the Marsala sauce and mushrooms over the chicken, and garnish with fresh parsley for a pop of color and freshness.

Chicken Marsala pairs beautifully with a variety of sides, such as mashed potatoes, pasta, or roasted vegetables. The rich sauce complements these sides, making for a complete and satisfying meal.