Ingredients

• 14 oz (about 400 g) mushrooms, sliced
• 14 oz (about 400 g) chicken breast, thinly sliced
• 4 tablespoons extra-virgin olive oil
• 1 garlic clove
• ⅔ cup (about 5 fl oz / 150 ml) Marsala wine
• Salt, to taste
• Black pepper, to taste
• Fresh parsley, chopped, for garnish
• All-purpose flour, for dredging

Instructions

1. Cook the mushrooms:
   In a large skillet, heat the olive oil over medium heat. Add the garlic clove and sauté for about 1 minute, just until fragrant.
   Add the sliced mushrooms and cook for about 5 minutes, stirring occasionally, until they soften and release their juices. Remove the garlic and set the mushrooms aside.
2. Prepare the chicken:
   Lightly dredge the chicken slices in flour, shaking off the excess.
3. Sear the chicken:
   In the same skillet, add a bit more olive oil if needed. Sear the chicken slices on both sides until golden brown, about 2–3 minutes per side.
4. Add Marsala and simmer:
   Season with salt and pepper, then pour in the Marsala wine. Let it simmer gently for a few minutes, scraping up any browned bits from the bottom of the pan.
   Return the mushrooms to the skillet and cook everything together for another 5–7 minutes, until the sauce thickens slightly. Be careful not to let it dry out too much.
5. Serve:
   Sprinkle with freshly chopped parsley and serve hot.
   Buon appetito! 🍽️