Ingredients

• 2 large boneless, skinless chicken breasts

• 7 oz brown mushrooms, thinly sliced

• ½ cup vegetable stock or chicken stock

• ½ cup Marsala wine, plus a little more for finishing

• 2 garlic cloves, finely minced

• 2 tablespoons of fresh Oregano

• 1 small bunch fresh parsley, finely chopped

• 2 ounces of unsalted butter, divided

• Plain all-purpose flour, for dredging

• Extra-virgin olive oil

• Kosher salt

• Freshly ground black pepper

Instructions

1. Prepare the Chicken: Place a sheet of parchment paper on a cutting board. Slice each chicken breast horizontally in half to create four thinner pieces. Cover with a second sheet of parchment and gently pound the chicken with a meat mallet until each piece is an even thickness, ¼ inch thick. Pat the chicken dry with paper towels.

2. Season and Dredge: Place several tablespoons of flour in a shallow bowl and season lightly with salt and freshly ground black pepper. Dredge each chicken cutlet lightly in the seasoned flour, turning to coat both sides. Shake off all excess flour. The coating should be very thin.

3. Sear the Chicken: Heat a large sauté pan over medium-high heat. Add enough extra-virgin olive oil to lightly coat the bottom of the pan, along with half of the butter. When the butter has melted and begins to foam, carefully add the chicken. Cook for approximately 2 minutes per side, or until the cutlets are beautifully golden brown and just cooked through. Transfer the chicken to a plate and set aside. Do not cover tightly; you want the crust to remain intact.

4. Build the Mushroom Sauce: Reduce the heat to medium. If the pan contains excessively dark or burnt flour, carefully wipe it out. Otherwise, retain the flavorful browned bits on the bottom of the pan. Add a small drizzle of extra-virgin olive oil. Add the minced garlic and sauté for approximately 30 seconds, until fragrant and lightly golden. Do not allow the garlic to burn. Add the sliced mushrooms and season lightly with salt and pepper. Add the Oregano, finely chopped, with the mushrooms. Cook for 5–7 minutes, stirring occasionally, until the mushrooms are deeply browned and their moisture has evaporated.

5. Deglaze with Marsala: Pour in ½ cup Marsala wine, using a wooden spoon to scrape the browned bits from the bottom of the pan. Allow the wine to simmer for 5–7 minutes, until it has reduced noticeably and the alcohol has cooked off. Add the vegetable or chicken stock and bring the sauce back to a gentle simmer. Cover and cook for approximately 5 minutes, allowing the mushrooms and Oregano to infuse the sauce.

6. Finish the Sauce: Remove the lid. If the sauce needs additional body, make a quick slurry by mixing 1 teaspoon flour with a tablespoon of cold water. Add only a small amount at a time, stirring constantly, until the sauce reaches a light, silky consistency. Add the remaining butter and swirl the pan until it melts completely into the sauce. Return the chicken and any accumulated juices from the plate to the pan. Spoon the mushroom-Marsala sauce generously over each cutlet. Add a small splash of Marsala, if desired, and turn the chicken once or twice so it becomes thoroughly coated. Simmer gently for 1–2 minutes, just long enough to warm the chicken and allow the sauce to cling to it.

7. Finish and Serve Turn off the heat and add the chopped fresh parsley. Taste the sauce and adjust the seasoning with salt and freshly ground black pepper. The finished sauce should be rich, glossy, and lightly reduced, coating the chicken without being overly thick. Serve immediately, spooning plenty of mushrooms and Marsala sauce over each chicken cutlet.