Chicken Marsala-Style Skillet with Mushrooms

• 98
  1 1/2 lb chicken breast, sliced into 4 thin cutlets

  Chicken Breast98$24.00Buy from Leipers Creek Farm
• 83
  1/4 cup cassava flour

  Lotus Cassava Flour Organic 660g83$10.00Buy from Australian Organic Products
• 1 tsp salt, divided
• 1/2 tsp black pepper, divided
• 95
  2 tbsp extra-virgin olive oil

  Organic Extra Virgin Olive Oil95$132.00Buy from Oliva Dorado
• 91
  2 tbsp unsalted butter, divided

  Unsalted Butter91$6.99Buy from Nutrition World
• 81
  8 oz lion's mane mushrooms, sliced

  Organic Lion's Mane Mushroom 6 oz.81$6.49Buy from Farm to My Neighborhood-Magaña
• 90
  1 tbsp minced garlic

  Garlic, Minced, Organic90$1.18Buy from South Coast Organics and Bulk Foods
• 84
  1/2 tsp dried thyme

  Organic Thyme Whole84$28.47Buy from Spicely Organics
• 88
  3/4 cup chicken broth

  Pasture Raised Chicken Broth88$8.95Buy from Grass Roots Farmers' Cooperative
• 95
  2 tbsp balsamic vinegar

  Organic Traditional Balsamic Vinegar95$44.00Buy from Los Poblanos Online Shop

Each product links to its own store, which ships it. Prices are as listed on Clearshelf.

1. 1

   Pat the chicken breast cutlets thoroughly dry with paper towels, then sprinkle both sides evenly with 0.5 tsp salt and 0.25 tsp black pepper. Dredge each cutlet lightly through the cassava flour, tapping off any excess coating.

2. 2

   Warm the extra-virgin olive oil and 1 tbsp of the unsalted butter in a wide skillet set over medium-high heat until shimmering. Lay the chicken cutlets in a single layer and sear undisturbed for 3 to 4 minutes until a deep golden crust forms.

3. 3

   Flip the cutlets and cook for another 2 to 3 minutes until cooked through to an internal temperature of 165°F. Transfer the chicken onto a warm plate and set aside.

4. 4

   Drop the remaining 1 tbsp unsalted butter into the hot skillet over medium heat. Add the sliced lion's mane mushrooms, remaining 0.5 tsp salt, and remaining 0.25 tsp black pepper, cooking for 4 to 5 minutes until browned and tender.

5. 5

   Stir in the minced garlic and dried thyme, cooking over medium heat for about 1 minute until aromatic.

6. 6

   Pour in the chicken broth and balsamic vinegar, using a wooden spoon to scrape up all the savory browned bits from the pan bottom. Simmer briskly over medium-high heat for 2 to 3 minutes until the liquid reduces into a glossy, fragrant sauce.

7. 7

   Slide the cooked chicken cutlets and any resting juices back into the skillet. Spoon the mushroom reduction generously over the chicken and simmer gently for 1 minute before taking off the heat to serve.