Chicken Marsala with mushrooms

Slice thick breasts horizontally, then gently pound between sheets of baking paper to cutlets about 6 mm thick. Mix all the flour with 3 g salt and 0.5 g pepper in a shallow dish. Dust the cutlets and shake off excess. Discard remaining flour that touched raw chicken. Heat all the oil with 30 g butter in a large skillet. Sear the chicken for about 6 min in total, turning halfway, until golden. Transfer to a plate and immediately continue with the sauce.

Clean the mushrooms and trim any dirty stalk ends. Peel the shallots and the garlic. Slice the mushrooms and chop the shallot and garlic. Wash and strip the thyme leaves. Melt the remaining 15 g butter in the same skillet and brown the mushrooms for about 4 min. Add shallot, garlic and 1 g salt and cook for another 2 min. Add stock, Marsala and cream, then thyme, 2 g salt and 0.5 g pepper. Scrape up the browned bits with a spoon and bring to a boil. Gently boil uncovered for about 15 min until reduced by about half, darker and lightly coating a spoon.

Return the chicken and all the plate juices to the reduced sauce. Simmer over low heat for about 3 min until hot through and at least 75 °C at the centre for 30 s. Extend only if the centre check requires it. Wash and chop the parsley, add it and serve the chicken with mushrooms and all the sauce.