Ingredients

3/4 cup instant flour, such as Wondra® (all purpose works just fine)
2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
4 boneless, skinless chicken breast halves (about 5 ounces), butterflied and pounded 3/8-inch thick, scored
5 tablespoons extra-virgin olive oil, divided
10 ounces cremini mushrooms, sliced (I use baby bellas_creminis are hard to find)
1 cup dry Marsala wine
1 clove garlic, minced
3 tablespoons freshly squeezed lemon juice (from 1 lemon)
2 tablespoons unsalted butter
2 tablespoons finely chopped parsley leaves, plus more for serving
Note:
Easily make a Wondra® substitute by mixing together 1 cup of all purpose flour with 1/2 tsp. cornstarch.
For each cup of all-purpose flour, combine flour and cornstarch. Sift 3 times (can be done through a sieve), then remove 3 tablespoons.
This will aerate the flour and the weight will be right for the recipe.

Instructions

Combine flour, salt, and pepper in a large, shallow dish; set aside.
Heat a large skillet over medium-high heat until very hot.
Dredge chicken in seasoned flour, tapping off excess; set aside.
Add 3 tablespoons oil to skillet.
When oil is shimmering, add chicken, and cook until lightly browned, about 3 minutes.
Turn over, and cook 3 minutes more. Remove chicken to a plate; set aside and keep warm. Wipe skillet clean, if necessary.

Heat remaining 2 tablespoons oil in same skillet.
Add mushrooms and cook, stirring occasionally, until mushrooms are dark golden brown and all the released liquid has evaporated, 5 to 7 minutes.

Remove skillet from heat, and add wine.
Return skillet to heat, scraping up any brown bits with a wooden spoon.
Add garlic, lemon juice, butter, and parsley. Cook for 10 minutes until reduced and slightly thickened.
Taste and adjust for seasoning.
Pour sauce over chicken and sprinkle with parsley. Serve immediately.

Tip: Serve with mashed potatoes or Fettuccine noodles, a tossed salad and garlic bread.