Golden Chicken Marsala with Wild Mushrooms

Place each chicken breast between two sheets of plastic wrap and pound to an even 1/4 to 1/3 inch thickness. Season both sides generously with salt and pepper. Dredge lightly in flour, shaking off any excess.

Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat until the butter foams. Sear the chicken cutlets for 3 minutes per side until golden brown and cooked through. Work in batches to avoid crowding. Transfer to a plate and tent with foil.

Add the remaining tablespoon of olive oil and 1 tablespoon butter to the same skillet. Add the sliced mushrooms in a single layer without stirring. Let them sear undisturbed for 3 minutes until deeply browned on one side. Then stir and cook for another 3 minutes until tender and golden all over.

Add the shallots and cook for 2 minutes until softened. Add the garlic and thyme and cook for 30 seconds until fragrant.

Pour in the Marsala wine. It will sizzle and bubble dramatically. Let it reduce by half, scraping up all the browned bits from the bottom of the pan, about 3 minutes.

Add the chicken stock and simmer for another 3-4 minutes until the sauce has reduced and thickened enough to coat the back of a spoon.

Remove from heat and swirl in the remaining 2 tablespoons of cold butter until the sauce becomes glossy and velvety.

Return the chicken cutlets to the pan, nestling them among the mushrooms. Spoon the sauce over each cutlet. Garnish with chopped parsley and serve immediately.