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1. Slice each chicken breast horizontally into two thin cutlets, or pound to an even 1.5 cm (0.5 inch) thickness. Pat dry and season both sides with the kosher salt and black pepper.
4 pieces Boneless skinless chicken breasts,
1.5 tsp Kosher salt,
0.5 tsp Black pepper
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2. Heat half of the extra virgin olive oil in a large skillet over medium-high heat until shimmering. Sear the chicken in batches for 3 to 4 minutes per side until golden and cooked through to 74C (165F). Transfer to a plate and tent loosely with foil.
1.5 tbsp Extra virgin olive oil
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3. Add the remaining olive oil to the same skillet over medium-high heat. Add the cremini mushrooms in a single layer and cook undisturbed for 3 minutes, then stir and cook 4 to 5 minutes more until deeply browned.
1.5 tbsp Extra virgin olive oil,
450 g Cremini mushrooms, sliced
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4. Reduce heat to medium, add the shallot, garlic cloves (for sauce) and thyme leaves, and cook for 1 minute until fragrant.
1 pieces Shallot, finely chopped,
2 clove Garlic cloves (for sauce),
1 tsp Fresh thyme leaves
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5. Pour in the dry Marsala wine, scraping up the browned bits, and simmer for 4 to 5 minutes until reduced by about half. Add the chicken stock and simmer 4 to 5 minutes more until lightly reduced and the sauce lightly coats a spoon.
0.8 cup Dry Marsala wine,
0.8 cup Low-sodium chicken stock
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6. Return the chicken and any resting juices to the pan and simmer gently for 2 minutes, spooning sauce over. Remove from heat and swirl in the cold unsalted butter and lemon juice until glossy.
2 tbsp Cold unsalted butter,
1 tsp Lemon juice
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7. While the sauce reduces, heat a separate large skillet over medium-high heat with the Broccoli florets and Water. Cover and steam for 3 minutes until bright green and just tender, then uncover and let any remaining water evaporate.
2 pieces Broccoli, cut into florets,
0.2 cup Water
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8. Push the broccoli aside, add the garlic cloves (for broccoli) and red pepper flakes to the pan, and cook for 30 to 60 seconds until golden and fragrant. Toss with the broccoli and a pinch of salt from the kosher salt used above if needed.
1.5 tsp Kosher salt,
4 clove Garlic cloves (for broccoli), thinly sliced,
0.2 tsp Red pepper flakes
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9. Divide the garlicky broccoli among plates, top with the chicken and mushroom Marsala sauce, and garnish with fresh parsley.
2 tbsp Fresh parsley (garnish)
