Directions

Note: For extra umami, Whisk 1 tablespoon of oyster sauce into the sauce and then season with salt if needed.

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Cut the chicken breasts in half widthwise and pound to about a 1/4 inch thickness. Season both sides of each cutlet with salt and pepper and then dredge in flour, shaking off any excess.

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Heat the olive oil and crushed garlic in the frying pan over medium temperature. Stir the garlic around in the oil, pressing to release flavor. Once garlic is browned well and oil is hot, remove the garlic and place the four cutlets in the hot oil. Lightly brown each side but don’t cook all the way through. About 1 to 1 1/2 minutes per side. Remove the chicken cutlets and place on a plate. 

Add the mushrooms to the pan and cover tightly. Cook 3-4 minutes until they release their juices. Remove cover, season lightly with salt, add two tablespoons of butter and sauté until golden brown, stirring often. Add the the Marsala wine and reduce to about 2-3 tablespoons. Add the chicken stock and reduce by about half. Whisk in a few tablespoons of butter, then add the spinach and stir until slightly wilted. Season with salt & pepper, to taste. Add the chicken back to the pan and spoon the sauce over the top. If needed, whisk 1 tablespoon of corn starch with 1-2 tablespoons of stock and gradually whisk some into the simmering sauce to thicken more, before adding the chicken back. 

Remove pan from heat and cover. The residual heat will finish cooking the chicken throughout. Before serving, sprinkle with fresh chopped Italian parsley and serve with lemon wedges. ​Serves 4.

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