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Next, the chef explores making chicken marsala—a restaurant favorite—at home with ease. The process begins by butterfly slicing boneless, skinless chicken breasts (about 5 ounces each) to ensure even cooking. The chicken is then lightly seasoned with salt and pepper, dredged in flour, and sautéed in olive oil and butter for about two minutes per side until golden.
While the chicken cooks, sliced mushrooms are added to the same pan and sautéed until browned, releasing their rich aroma. Once cooked, the chicken is transferred to an ovenproof dish to keep warm.