The Best Chicken Marsala

Ingredients:

• 3 skinless and boneless chicken breasts, 700-900 g.
• 3/4 cup premium flour
• 1/4 cup olive oil
• 340 g cremini mushrooms, sliced ​​0.5 cm thick.
• 1 large shallot, finely chopped
• 1.5 cups dry Marsala
• 6 tablespoons unsalted butter, cut into pieces
• 1/3 cup chopped parsley, plus extra for serving

Preparation:

1. Place a wire rack on a rimmed baking sheet. Cut two 12-inch pieces of plastic wrap.
2. Cut the chicken breasts in half lengthwise to make 6 roughly equal pieces; they should resemble large chicken fingers. Place one piece of plastic wrap on a clean cutting board. Place the chicken piece in the center of the plastic wrap and cover with another piece of plastic wrap. Pound the chicken with the flat side of a meat mallet, starting from the center and working toward the edges, until you have a 0.5 cm thick cutlet 6-8 inches long. Transfer the cutlets to a wire rack. Repeat with the remaining chicken pieces. Season the chicken generously with salt and black pepper.
3. In a shallow bowl or plate, combine the flour with 1.5 teaspoons of salt and a generous amount of black pepper. Dredge the chops in the seasoned flour, shaking off any excess. In a large skillet, heat 3 tablespoons of olive oil over medium-high heat until very hot, about 1 minute. Fry 3 chops until golden brown, about 2 minutes per side. Transfer to a plate. Add the remaining 1 tablespoon of olive oil to the skillet and fry the remaining 3 chops until golden brown, about 2 minutes per side. It's okay if the chicken isn't cooked through; it will finish cooking in the sauce.
4. Add the mushrooms and 1/2 teaspoon of salt to the same skillet and cook, stirring and scraping up any browned bits from the bottom of the pan, until the mushrooms are slightly softened and just beginning to release a little liquid, 3-4 minutes. The mushrooms will quickly absorb the oil, causing the pan to dry out. This is normal, as the mushrooms will release a lot of liquid later. Add the shallots and cook, stirring and scraping up any browned bits from the bottom of the pan, until the mushrooms begin to soften, 3-4 minutes.
5. Remove the pan from the heat. Pour in the wine and 1/2 cup water. Return the pan to high heat and bring to a boil. Reduce the heat to medium and simmer until the liquid has reduced by a third and begins to thicken, 6-7 minutes. Stir in the butter and continue stirring until it melts and the sauce thickens, 1-2 minutes.
6. Add the chicken cutlets and any juices to the skillet and cook, turning the chicken once, until cooked through and the sauce has thickened, about 2 minutes.
7. Transfer the chicken to a platter and stir in the parsley. Pour the sauce over the chicken and sprinkle with more parsley.