4 boneless skinless chicken breasts, 4 to 6 ounces each
1/2 cup unbleached all-purpose flour
sea salt
freshly ground black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
2 shallots, finely chopped
16 ounces baby bella or crimini mushrooms, sliced
3/4 cup dry Marsala wine
3/4 cup low-sodium chicken broth
1 cup lactose-free whole milk
Preparation
Lay each chicken breast between sheets of plastic wrap and pound with the flat side of a meat mallet until 1/4-inch thick. Season with salt and pepper and set aside.
Heat the olive oil and butter in a 12-inch skillet over medium-high heat. Dredge the chicken breasts in flour and shake off the excess. Fry the chicken breasts until golden, about 5 minutes on each side. Transfer the chicken to a platter and keep warm.