Directions

• Slice chicken breasts in half horizontally to create thinner cutlets.
• Season both sides of chicken with salt and pepper.
• Dredge chicken in flour, shaking off excess.
• Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat.
• Add chicken and cook for 3–4 minutes per side, until golden and cooked through. Transfer chicken to a plate.
• Add remaining olive oil and butter to the skillet.
• Add garlic (if using) and sauté for 30 seconds until fragrant.
• Pour in Marsala wine, scraping up any browned bits from the pan. Simmer for 2–3 minutes.
• Add chicken broth and simmer another 3–4 minutes until the sauce thickens slightly.
• Return chicken (and any juices) to the skillet. Simmer for 2–3 minutes to heat through.
• Taste and adjust seasoning if needed.
• Garnish with chopped parsley and serve.