Chicken Marsala

Place chicken breasts between plastic wrap and pound with a meat mallet until about 1/4 inch thick. Season both sides generously with salt and black pepper.

Spread all-purpose flour in a shallow dish. Dredge each chicken breast lightly in flour, shaking off excess.

Slice mushrooms and mince garlic. Have all ingredients and the marsala sauce component measured and ready.

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Working in batches if needed, cook chicken 3–4 minutes per side until golden brown. Transfer to a plate.

Add 1 tbsp olive oil and butter to the same skillet. Add sliced mushrooms and sauté 3–4 minutes until softened and lightly browned. Add minced garlic and cook 30 seconds until fragrant.

Pour in the prepared marsala sauce and chicken broth. Stir well, scraping up any browned bits from the bottom of the pan.

Return chicken breasts to the skillet, nestling them into the sauce. Simmer 4–5 minutes until the sauce slightly reduces and coats the chicken. Stir in lemon juice.

Taste and adjust seasoning with salt and pepper. Transfer to serving plates, spoon sauce and mushrooms over chicken, and garnish with fresh chopped parsley.