- 1-1/2 pounds boneless skinless chicken breasts pounded ¼-inch thick (see note) or chicken tenderloins
- 3 tablespoons all-purpose flour
- Freshly ground black pepper
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter divided
- 1 (8-oz) package pre-sliced bella or button mushrooms
- 3 tablespoons finely chopped shallots from 1 medium shallot
- 2 cloves garlic minced
- 2/3 cup chicken broth
- 2/3 cup dry Marsala wine
- 2/3 cup heavy cream
- 2 teaspoons chopped fresh thyme
- 2 tablespoons chopped fresh Italian parsley for serving (optional)
- Place the flour 3/4 teaspoon salt and 1/4 teaspoon pepper in a ziplock bag. Add the chicken to the bag; seal bag tightly and shake to coat chicken evenly. Set aside.
- Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. (Use a stainless steel pan for the best browning. Nonstick will work too but you won’t get that nice golden color on the chicken.) Place the flour-dusted chicken in the pan shaking off any excess first and cook turning once until the chicken is golden and just barely cooked through about 5 to 6 minutes total. Transfer the chicken to a plate and set aside.
- Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook stirring frequently until the mushrooms begin to brown 3 to 4 minutes. Add the shallots garlic and 1/4 teaspoon of salt; cook for 1 to 2 minutes more. Add the broth wine heavy cream thyme 1/4 teaspoon salt and 1/8 teaspoon of pepper; use a wooden spoon to scrape any brown bits from the pan into the liquid. Bring the liquid to a boil then reduce the heat to medium and gently boil uncovered until the sauce is reduced by about half slightly thickened and darkened in color 10 to 15 minutes (you’re going for a thin cream sauce; it won’t start to thicken until the very end of the cooking time). Add the chicken back to the pan along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more 2 to 3 minutes. Sprinkle with parsley if using and serve.
Note: If your chicken breasts are large (like the ones in the photos that are about 3/4 lb. each) it’s best to first cut them horizontally to form four flat fillets then pound them to an even 1/4-inch thickness. If you pound large chicken breasts without first halving them they’ll be huge. Of course you could also pound them thin first and then cut them in half vertically; the only drawback is that they’ll lose their natural shape (which admittedly is not a big deal!).This article and recipe adapted from this site