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Prep your chicken - you want the chicken to be about 1/2
inch thick. You can pound the chicken breasts down with a
meat tenderizer mallet, or slice extra thick chicken breasts
in half lengthwise, so you have two thinner flat pieces.
On a plate, mix the flour, garlic powder, black pepper, and
cayenne pepper together with a fork until well combined.
Take each chicken breast, dredge both sides through the
flour mixture, and place the floured chicken on a plate.
Take a large cast iron skillet (or other heavy pan), and add
the olive oil and butter. Once melted, add the dredged
chicken breasts to the pan. Place the chopped onions
around the chicken, and sauté for 8 to 9 minutes over
medium heat until chicken is lightly browned. Flip the
chicken so it browns on the opposite side, and add the
garlic, mushrooms, and thyme to the pan. Cook for an
additional 8 to 9 minutes so both sides are browned and the
mushrooms reduce.
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Add the Marsala wine to the pan, along with the lemon
juice and parsley. Cook for an additional 5 minutes, or until
the chicken reaches an internal temperature of 165 degrees
Fahrenheit.
Serve the chicken and mushrooms over pasta, and garnish
with extra black pepper and parsley. Enjoy hot, leftovers
can be refrigerated for up to 2 days.
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