Categories: Chicken

Ingredients

• 4 chicken breast cutlets, trimmed
• 1/2 tsp black pepper, divided
• 1/4 tsp kosher salt plus 1/8 tsp, divided
• 1/4 cup all-purpose flour
• 3 tbsp. olive oil, divided
• 8 oz. cremini mushrooms, sliced
• 8 oz. shiitake mushrooms, stemmed and sliced
• 1/2 cup chopped yellow onion
• 1 tsp fresh thyme leaves, plus more for garnish
• 1/2 cup Marsala
• 1/2 cup chicken broth
• 1/2 tbsp. butter

Directions

1. Season chicken with 1/4 tsp each pepper and salt. Place flour in a shallow dish and dredge the cutlets in it, pressing gently to fully coat.

2. Heat 1 tbsp. oil in a large skillet over medium-high heat until shimmering. Add half the cutlets and cook until lightly browned, 2 to 3 minutes per side. Transfer to a plate. Repeat with 1 tbsp. oil and the remaining cutlets. Cover to keep warm.

3. Add the remaining 1 tbsp. oil and creminis to the pan; cook, stirring occasionally until tender, 4-6 minutes. Transfer to a bowl. Add shiitakes to the pan and cook, stirring occasionally until tender, 4-6 minutes. Transfer to the bowl and season with the remaining 1/8 tsp salt.

4. Add onion, thyme, and the remaining 1/4 tsp pepper to the pan; cook, stirring often, until the onion is translucent, 2 to 3 minutes. Return the mushrooms to the pan. Stir in Marsala and broth, scraping up any browned bits. Simmer over medium heat until slightly reduced, about 2 minutes. Remove from heat and stir in butter. Serve the chicken topped with the sauce.

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