Pat the chicken breasts dry with paper towels. If they are very thick, butterfly each breast or pound gently to an even thickness about 1/2 inch thick so they cook evenly.

Season both sides of the chicken with the kosher salt, black pepper, garlic powder and smoked paprika. Rub in the seasonings with your hands.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts (work in batches if necessary to avoid crowding). Cook undisturbed 4–5 minutes on the first side until golden brown.

Flip the breasts and cook 3–4 minutes more, or until an instant-read thermometer inserted into the thickest part reads 160°F (71°C). Transfer to a plate and tent loosely with foil. They will finish cooking while resting.

For the Mushroom-Marsala Sauce

In the same skillet used for the chicken, reduce heat to medium and add 1 tablespoon olive oil and 2 tablespoons butter. When the butter melts and is foaming, add the chopped shallots and sauté 1–2 minutes until softened and translucent.

Add the minced garlic and sliced mushrooms. Cook, stirring occasionally, until mushrooms release their liquid and begin to brown, about 6–8 minutes.

Pour in the Marsala wine to deglaze the pan, scraping up any browned bits from the bottom. Let the Marsala reduce by about half, 1–2 minutes.

Add the chicken stock and stir; simmer 1 minute. Stir in the heavy cream, Dijon mustard and thyme. Reduce heat to low and simmer gently until the sauce thickens enough to coat the back of a spoon, about 2–3 minutes.

Season the sauce with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning. Remove from heat and stir in 1 tablespoon cold butter (optional) for shine. Reserve about 1/4 cup of sauce for drizzling over the assembled coupe.

If desired, return the cooked chicken to the pan for 1 minute per side to reheat and coat lightly with sauce before assembling.

For the Coupe Assembly

If using brioche or rolls, split and lightly butter the cut sides. Toast in a skillet or under a broiler until golden and crisp, about 1–2 minutes per side.

On the bottom half of each toasted roll, place a small handful (about 1/2 cup) of baby arugula, then a slice or two of tomato.

Place one cooked chicken breast on top of the tomato. Spoon a generous portion of mushroom-Marsala sauce and mushrooms over each breast.

Add a slice of Swiss or Gruyère cheese on top of the sauce and chicken. If you prefer the cheese melted, place assembled bottoms under a broiler for 1–2 minutes until the cheese softens and bubbles.

Cap with the top half of the toasted roll.

Finishing & Garnish

Drizzle the reserved 1/4 cup of Marsala sauce over each assembled Chicken Coupe Deluxe and sprinkle with chopped fresh parsley.

Serve with lemon wedges on the side for squeezing, if desired. Let guests cut the coupe in half to reveal the layered presentation.