Prepare The Chicken: Start by placing the chicken breasts between two sheets of plastic wrap and gently pounding them to an even thickness. This helps the chicken cook evenly and absorb all those delicious flavors. Season both sides of the chicken with Kosher salt and ground black pepper.

Coat The Chicken: In a shallow dish, combine the flour with a pinch of salt and pepper. Dredge each chicken breast in the flour, making sure to coat both sides. Shake off any excess flour.

Cook The Chicken: In a big skillet set over medium-high heat, warm the olive oil. Add the chicken breasts to the skillet once the oil is heated. Cook until well cooked and golden brown, 4–5 minutes per side. Remove the chicken from the skillet and set it aside on a plate.

Sauté The Mushrooms: In the same skillet, add the sliced cremini mushrooms and chopped shallot. Cook for about 5 minutes, stirring occasionally, until the mushrooms are tender and the shallots are translucent.

Make The Marsala Sauce: Pour the dry Marsala wine into the skillet with the mushrooms and shallots. Let it simmer for about 2 minutes, allowing the alcohol to cook off and the sauce to reduce slightly. Stir in the unsalted butter until it’s fully melted and the sauce is smooth and glossy.

Combine And Serve: Place the cooked chicken breasts back in the skillet and top with the mushrooms and Marsala sauce. Let the chicken simmer in the sauce for another 3-4 minutes to soak up all the flavors. Sprinkle with fresh parsley before serving.