Chicken Marsala

Slice the chicken breasts horizontally into thin cutlets, or use ready-made cutlets; cover with plastic wrap and pound to about 6 mm thick. Season with salt and pepper on both sides.

Spread flour in a wide bowl and dredge each piece of chicken in it, shaking off the excess.

Heat a large skillet over medium-high heat. Add half the olive oil and half the butter, then sauté half the chicken for 3–4 minutes per side until golden brown; transfer to a plate. Repeat with the remaining oil, butter, and chicken.

Slice the mushrooms and add them to the same skillet; cook for 4–5 minutes, stirring, until browned and most of their moisture has evaporated.

Pour in the Marsala wine, scraping up the browned bits from the bottom of the pan with a wooden spoon, and let it boil for 1–2 minutes. Add the chicken broth and cook for another 3–4 minutes to let the sauce thicken slightly.

Return the chicken and its juices from the plate to the skillet in a single layer, and simmer for 2–3 minutes, turning the pieces once, until fully cooked through.

Remove the skillet from the heat, sprinkle with chopped parsley, and serve hot with the mushroom sauce.