Step by step

Method

7 steps

1. 1

   Cut 2 chicken breasts in half lengthwise. Place each piece in an unsealed freezer bag and pound it to an even ¼-inch thickness, starting in the thick center. Pat dry.

2. 2

   Mix ½ teaspoon salt, the pepper, Italian seasoning, and flour in a shallow dish, reserving 1 tablespoon flour. Coat the chicken lightly and shake off the excess.

3. 3

   Heat the oil in a large skillet over medium-high. Sear the chicken in batches for 3–4 minutes per side, until golden and 165°F in the thickest part. Move it to a plate and cover loosely.

4. 4

   Lower the heat to medium. Add the remaining salt, mushrooms, and onion. Cook about 3 minutes, stirring and scraping the browned bits, until the mushrooms have browned and the onion softens.

5. 5

   Pour in the Marsala and broth. Bring the sauce to a lively simmer and reduce it by about one-third, roughly 4 minutes; the sharp wine smell should soften.

6. 6

   Whisk the reserved flour with a little cold water or pan liquid until smooth. Stir it into the skillet with the parsley and butter. Return the chicken and turn it once, cooking about 4 minutes total, until the sauce lightly coats a spoon and the chicken is hot through.

7. 7

   Taste for salt and pepper. Spoon the sauce over the cutlets and serve with pasta, rice, or mashed potatoes.