6 pieces of thin-cut chicken breasts (or 3 chicken breasts, sliced in half lengthwise and lightly pounded, if needed)
Salt & pepper
1 cup flour
1 tbsp. unsalted butter
16 oz. sliced button mushrooms
1 large shallot, finely diced
1 tsp. chopped fresh thyme leaves
1 tsp. flour
1 tsp. tomato paste
1 tsp. soy sauce
1 1/2 cups Marsala wine (ok to substitute with Madeira)
1 tbsp. lemon juice
3 tbsp. unsalted butter
Chopped fresh parsley or thyme leaves for garnish
1. Lightly salt and pepper the chicken breast pieces on both sides.
2. Heat 2-3 tbsp. of oil in a large saute pan over medium high heat until almost smoking.
3. Dredge the chicken pieces on all sides with the flour. Add 3 pieces to the pan. Let cook for 4-5 minutes without flipping until nicely browned. Turn the chicken pieces over and let brown another 2-3 minutes.
4. Once the chicken is just cooked through (press them with your fingertips and they should bounce back), remove to a platter and tent with foil. If the pan is dry, add another 1 tbsp. of oil to the same pan and when smoking hot, cook the remaining 3 pieces of chicken the same way. Remove to the platter, tent and set aside.
5. In the same pan, add 1 tbsp. unsalted butter and sliced mushrooms. Cook over medium heat 5-6 minutes until the mushrooms are well-browned. Add the chopped shallots and thyme and stir about 1 minute.
6. Add 1 tsp. flour and tomato paste and cook about 1 minute stirring constantly.
7. Add the soy sauce and Marsala. Simmer for 5 minutes or until the wine is reduced to about 1 cup.
8. Whisk in the lemon juice and 3 tbsp. unsalted butter. Taste and season with additional salt and pepper as needed.
9. Plate the chicken and pour sauce over. Garnish with chopped fresh parsley and/or thyme leaves.