Start by washing those chicken breasts. Pat them dry and then butterfly them. Make two horizontal cuts on each breast, creating four pieces in total. This allows them to cook faster and stay juicy. Sprinkle the chicken with 2 teaspoons of kosher salt and set them aside.

In a shallow dish, place the flour. Dredging is simple: coat each piece of chicken in flour, shaking off any excess. This step is pivotal because it makes for a crunchy, golden exterior. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Once hot, add the chicken pieces. Cook for about 4-6 minutes on each side. You’re looking for that perfect golden-brown color. Once done, transfer them to a plate and cover to keep warm.

In the same skillet, add 1 tablespoon of olive oil. Toss in the sliced shallots and sauté for about 2 minutes until soft. Then, add the garlic cloves and thyme, cooking for another minute. Your kitchen should smell divine by now!

Next up, add the sliced cremini mushrooms to the pan. They’ll absorb all those glorious flavors. Sauté them until they soften, usually around 4 minutes. Assume a rich brown color as they soak in what’s in the pan.

It’s time to add a touch of sweetness. Pour in the Marsala wine and let the mixture come to a simmer. Scrape any brown bits from the bottom of the pan—they're flavor gold. After about 2 minutes, pour in the chicken broth and bring everything to a light boil.

Add the chicken back to the pan and cook until the chicken is heated through—about 3 minutes. You want it to mingle in that beautiful sauce. Finally, stir in a tablespoon of butter to bring everything together and enhance richness.