Prepare the Chicken: If the chicken breasts are thick, you can use a meat mallet to pound them to an even thickness. Season both sides of the chicken breasts with sea salt and black pepper.

Dredge in Flour: Lightly dredge each chicken breast in flour, shaking off excess flour.

Heat Skillet: In a large skillet, heat the extra virgin olive oil over medium-high heat.

Cook Chicken: Add the chicken breasts to the skillet and cook for about 4-5 minutes on each side or until they are golden brown and fully cooked. Transfer the chicken to a plate and set aside.

Sauté Shallot and Mushrooms: In the same skillet, add the thinly chopped shallot and sliced mushrooms. Sauté until they are softened and the mushrooms release their moisture.

Marsala Wine: Pour the Marsala wine into the skillet, using a spatula to scrape up any browned bits from the bottom of the pan. Allow the wine to simmer for a couple of minutes to reduce.

Add Chicken Stock: Pour in the fresh chicken stock, stirring to combine. Let the mixture simmer for another few minutes.

Add Butter: Add the melted butter to the skillet, stirring until it is fully incorporated into the sauce. This adds richness and a silky texture.

Return Chicken to the Pan: Return the cooked chicken breasts to the skillet, allowing them to simmer in the sauce for an additional 2-3 minutes to absorb the flavors.

Season and Garnish: Season the Chicken Marsala with salt and pepper according to your taste. Sprinkle chopped fresh parsley over the dish for a burst of color and freshness.

Serve: Plate the Chicken Marsala, spooning the mushroom and Marsala sauce over the top. Serve hot, and optionally, you can pair it with your favorite side dishes like pasta, rice, or mashed potatoes.