Ingredients

• 4 chicken breasts, pounded to 1/2-inch thickness
• 0.5 cup all-purpose flour
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 3 tablespoon extra-virgin olive oil
• 8 ounce cremini mushrooms, sliced
• 4 clove garlic, minced
• 1 cup Marsala wine
• 1 cup chicken broth
• 2 tablespoon unsalted butter
• 8 fresh sage
• 1 tablespoon lemon juice
• 2 tablespoon fresh parsley, chopped

Steps

1. Pat the chicken breasts dry with paper towels, then place each between plastic wrap. Using a meat mallet, pound gently and evenly until the chicken is approximately 1/2 inch thick.
2. In a shallow bowl, whisk together the all-purpose flour, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
3. Slice the mushrooms into 1/4-inch thick pieces. Mince the garlic cloves. Measure the Marsala wine and chicken broth. Tear the sage leaves in half.
4. Working with one chicken breast at a time, dredge both sides in the flour mixture, shaking off any excess.
5. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
6. Carefully place the floured chicken breasts in the hot skillet. Cook without moving for 4 minutes until the bottom is golden brown.
7. Flip each chicken breast and cook the other side for 3 minutes until light golden. Transfer the chicken to a clean plate.
8. Add the remaining 1 tablespoon of olive oil to the same skillet over medium heat. Add the sliced mushrooms and cook for 4 minutes, stirring occasionally, until they begin to soften and release their moisture.
9. Add the minced garlic to the mushrooms and cook for 1 minute, stirring constantly, until fragrant.
10. Pour in the Marsala wine, scraping the bottom of the skillet with a wooden spoon to deglaze and release any browned bits. Simmer for 2 minutes to reduce the wine slightly.
11. Add the chicken broth and stir well. Return the seared chicken breasts to the skillet, nestling them among the mushrooms.
12. Add the torn sage leaves and 2 tablespoons of butter to the sauce. Reduce heat to medium and simmer gently for 8 to 10 minutes until the chicken is cooked through (internal temperature reaches 165°F when measured with an instant-read thermometer at the thickest part).
13. Remove the skillet from heat. Stir in the fresh lemon juice and taste the sauce, adjusting seasoning with salt and pepper if needed.
14. Transfer each chicken breast to a serving plate. Spoon the mushroom sauce and any pan juices over the top. Garnish with fresh chopped parsley.