Ingredients

• 2 chicken breasts, butterflied and pounded to ½-inch thickness

• ½ cup seasoned flour

• 3 to 4 Tablespoons avocado oil

• 1½ cups mushrooms, sliced

• 1 shallot, chopped

• ½ cup Marsala wine

• 1¼ cups heavy cream

• Kosher salt and freshly ground black pepper, to taste

Instructions

Prepare the Chicken

Lightly dredge the chicken in the seasoned flour, shaking off any excess.

Preheat a 10-inch or larger sauté pan over medium heat. Add the avocado oil.

Cook the chicken for 2 to 3 minutes per side, or until a golden-brown crust forms. Transfer the chicken to a plate and set aside.

Make the Marsala Sauce

Add the mushrooms and shallot to the same pan. Sauté for 2 to 3 minutes, stirring frequently.

Pour in the Marsala wine and simmer until the alcohol has cooked off.

Add the heavy cream and simmer for about 2 minutes. Season the sauce with Kosher salt and freshly ground black pepper to taste.

Finish the Chicken

Return the chicken to the pan and continue cooking for 3 to 4 minutes, or until it reaches an internal temperature of 165°F.

Serve

Spoon the Marsala sauce over the chicken and serve immediately. Adjust the seasoning as needed to balance the sweetness of the Marsala wine.