Frances Recipe

Prep breasts

Pat chicken breasts dry. If breasts are thick (over 1 inch), butterfly or pound to even 1/2-inch thickness between plastic wrap using a meat mallet or rolling pin. Season both sides with 1/2 tsp salt and 1/2 tsp black pepper.

Dredge

Set up three shallow dishes: flour in one, whisked egg with 2 tablespoons milk in second, and leave a clean plate for finished chicken. Lightly dust each breast in flour, shake off excess, dip into egg wash, then press into flour again for a light double-coating. Shake off excess flour.

Pan-sear

Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon unsalted butter. When butter foams and oil shimmers, add the prepared breasts (work in batches if needed). Cook 3-4 minutes per side until golden brown and internal temperature reaches 155-160°F (it will finish cooking in the sauce). Remove breasts to a warm plate and tent loosely with foil.

While chicken rests, wipe the same skillet (retain browned bits) or use a second pan. Add 1 tablespoon olive oil and return to medium-high heat. Add halved or sliced mushrooms in an even layer and avoid crowding (cook in batches if necessary). Let mushrooms brown undisturbed 3-4 minutes, then stir and continue until evenly browned, about 3 more minutes.

Add minced garlic and fresh thyme; sauté 30-45 seconds until fragrant. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Remove mushrooms to a bowl and set aside.

Reduce heat to medium. In the skillet used for chicken (wipe out excess oil if there’s too much), melt 6 tablespoons unsalted butter. Cook, swirling the pan frequently, until butter foams and begins to turn golden-brown and smell nutty (browned butter) — about 3-4 minutes. Watch carefully to avoid burning.

Add the finely minced shallot to the brown butter and sauté 1-2 minutes until softened and translucent but not browned.

Carefully add 3/4 cup Marsala wine to deglaze the pan, scraping up browned bits with a wooden spoon. Bring to a simmer and reduce by about half, ~3-5 minutes.

Add 1/2 cup chicken stock and simmer another 3-4 minutes to slightly thicken. If using, stir in 2 tablespoons heavy cream now to enrich the sauce and reduce heat to low.

Return the seared chicken breasts and roasted mushrooms to the skillet, nestling them into the sauce. Simmer gently for 3-4 minutes, spooning sauce over the chicken, until the chicken reaches 165°F and the flavors combine. Stir in 1 tablespoon fresh lemon juice, then taste and adjust seasoning with 1/2 teaspoon salt and 1/4 teaspoon black pepper as needed.

Turn off heat and stir in chopped fresh parsley. Spoon sauce over the chicken and mushrooms.

Transfer chicken to warmed plates, spooning mushrooms and generous sauce over top. Garnish with additional parsley if desired. Serve immediately with a starch such as mashed potatoes, buttered pasta, or rice to capture the sauce.