Check off each step as you cook.

1. 01Make the cutlets even.Pat the chicken dry. Divide into one cutlet per serving; between sheets of parchment, gently pound thick areas to about ¼ inch / 6 mm. Season with two-thirds of the measured salt and the pepper. Put the flour on a plate, lightly coat both sides of each cutlet, and shake off excess. Discard flour left after coating raw chicken. Wash hands and clean the preparation area.
2. 02Sear in batches.Heat half the oil in a wide skillet over medium-high heat. Add half the cutlets without overlapping and cook for about 3 minutes per side, adjusting the heat if the flour darkens too quickly. Use a thermometer inserted sideways into the thickest part to check that each reaches 165°F / 74°C; cook longer if needed. Transfer to a clean plate and loosely cover. Repeat with the remaining oil and chicken.
3. 03Build a golden mushroom base.Reduce the heat to medium. Melt one-third of the butter in the same skillet, then add the mushrooms and remaining measured salt. Cook for 7–9 minutes, stirring occasionally, until their moisture evaporates and the edges brown. Add the shallot and cook for 2 minutes, then stir in the garlic for 30 seconds.
4. 04Reduce the wine and stock.Take the skillet off the burner and carefully pour in the measured Marsala; do not pour from the bottle or ignite it. Return to medium heat, scrape up the brown pan juices, and simmer for 3–4 minutes, until the wine has reduced by roughly half. Add the stock and simmer for 4–6 minutes, until the sauce lightly coats a spoon. Add a small splash of stock if it gets too thick.
5. 05Finish and spoon over.Return the cooked chicken and its resting juices to the skillet for 1–2 minutes, turning gently to warm and coat it. Remove from the heat and swirl in the remaining butter until glossy. Taste for seasoning, scatter over the parsley, and serve with the mushrooms and sauce spooned across the cutlets.

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