Instructions

1. 1

   Place chicken breasts between two sheets of plastic wrap and pound to 1/2-inch even thickness using a meat mallet or rolling pin.

   Equipment: plastic wrap, meat mallet
   Tip: Even thickness ensures chicken cooks at the same rate—no dry edges while waiting for thick centers
2. 2

   Combine rice flour, salt, and pepper on a shallow plate. Mix to combine.

   Equipment: shallow plate
3. 3

   Dredge each chicken breast in the seasoned flour, coating both sides evenly and shaking off any excess.

4. 4

   Heat garlic-infused oil in a large skillet over medium-high heat until shimmering.

   Equipment: large skillet
5. 5

   Add chicken breasts and cook 4-5 minutes per side, until golden brown and cooked through. Internal temperature should reach 165°F (74°C).

   165°F (74°C)
   Tip: Don't move the chicken for the first few minutes—let it develop a golden crust
6. 6

   Transfer chicken to a plate and tent loosely with foil to keep warm.

   Equipment: foil
7. 7

   Add butter to the same skillet and let it melt, swirling to coat the pan.

8. 8

   Add sliced mushrooms and cook 5-6 minutes, stirring occasionally, until deeply browned and their moisture has evaporated.

   Tip: Let mushrooms sit undisturbed for the first minute to develop deep browning
9. 9

   Pour in Marsala wine, using a wooden spoon to scrape up any browned bits from the bottom of the pan.

   Equipment: wooden spoon
10. 10

    Add chicken broth and bring to a simmer. Cook 5-7 minutes, until the sauce reduces slightly and thickens enough to coat the back of a spoon.

    Tip: The sauce is ready when it coats the back of a spoon
11. 11

    Return chicken breasts to the skillet, nestling them into the sauce.

12. 12

    Spoon sauce over the chicken and cook 2 minutes to warm through and let the flavors meld.

13. 13

    Garnish with fresh parsley if desired. Serve immediately over mashed potatoes or pasta.