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Instructions

• Set the oven temperature to 160 degrees Fahrenheit.
• Place boneless, skinless chicken breast in a plastic wrap and pound it to get a uniform thickness of ¼ inches.
• Pat dry and then season it with salt and pepper.
• Dust using flour.
• Add oil in a large skillet and heat it over high heat. Then add butter and grill each chicken for about 3-4 minutes on each side.
• Keep the chicken breasts warm by covering them with some aluminum foil and place them in an ovenproof baking dish.
• Now add the mushrooms to the skillet while the heat is kept at medium-high. Use 1-2 tbsp butter if there’s little oil left.
• Add chicken again and continue cooking for close to 3 minutes.
• Add marsala and continue cooking at simmer for about 15 minutes or until it gets reduced by half.
• Now add the stock and continue to cook for at least 15 minutes so that you get a saucy, thick consistency.
• Remove from heat and add the remaining tbsp of butter and swirl lightly.
• Season it with salt and pepper.
• Serve immediately.