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1
For the chicken breasts: Place the chicken breasts between two pieces of plastic wrap and pound to an even thickness using a meat mallet.
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2
Mix together the salt, pepper and flour in a bowl, then transfer to a shallow pan for dredging.
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3
Dredge the chicken breasts in the seasoned flour right before you put them in the pan.
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4
Heat a saute pan over high heat.
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5
When it's good and hot, add the grapeseed oil and then the dredged chicken breasts (do not over crowd the pan, cook in batches if needed).
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6
Cook until the chicken is golden brown and seared on one side, 3 to 5 minutes.
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7
Flip and cook on the reverse side until cooked through, another 3 to 5 minutes depending on thickness.
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8
Remove the chicken from the pan and let it rest a few minutes before plating.
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9
For the Marsala sauce: Heat a large saute pan over high heat.
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10
Add the grapeseed oil, then the garlic.
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11
Cook for about 30 seconds before adding the sliced cremini, oyster and shiitake mushrooms.
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12
Saute until tender.
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13
Add the rosemary and sprinkle with salt and pepper.
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14
Deglaze the pan with the Marsala and cook until the wine is reduced by half.
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15
Add the demi-glace, bring to a simmer and cook for 2 minutes.
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16
Remove the sauce from the heat and swirl in the butter to incorporate it.
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17
Season with salt and pepper.
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18
Add the chicken to the pan and coat with the sauce.
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19
Transfer the chicken to serving plates and divide the sauce between the plates, spooning the mushrooms and sauce over the breasts.
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20
Garnish with chopped parsley.
