1 1/2 pounds chicken breast, skinless and boneless

1 cup cake flour

1/2 tsp sea salt flakes, to taste

1/2 tsp freshly ground black pepper, to taste

3 tbsp olive oil

1/2 tsp dried rosemary

1 tsp dried oregano

1/2 tsp dried thyme

3 cups mushrooms, sliced into bite-sized pieces

3 cloves garlic, minced

1 medium onion, finely chopped

1 cup sweet Marsala wine

1 cup chicken stock

3 tbsp salted butter

1/3 cup fresh parsley, chopped

Prepare the chicken breasts

First, place the chicken breasts on a chopping board or hard surface. Cover them with a sheet of plastic wrap.

Then, using a meat tenderizer or rolling pin, tenderize the chicken. You can beat them until they are only 1/4-inch thick. Set them aside.

Cook the chicken breasts

Mix together the cake flour, salt, black pepper, dried rosemary, dried oregano, and dried thyme. Make sure the flour is well seasoned.

Heat the olive oil in a frying pan over medium-high heat.

Dredge the tenderized chicken in the seasoned flour. Shake off any excess flour that gets stuck on the chicken breasts.

Place the flour-coated chicken in the preheated pan. Allow them to cook for about 4-5 minutes per side. They should be golden brown.

Drain the cooked chicken on a paper towel. Repeat the steps until all of the chicken has been cooked.

Make the Marsala

Use the same pan you just fried the chicken in. Add a bit more olive oil if necessary.

Turn down the heat to medium, Sauté the minced garlic and chopped onions until translucent.

add the mushrooms, and allow them to cook for about 5 minutes.

Once they are cooked, season them with salt and pepper.

Add the sweet Marsala wine and allow it to sit for a minute. This will cook out the alcohol.

Then, add the chicken stock. Bring the Marsala to a simmer and allow it to cook for 2-3 minutes. It should start getting slightly thicker.

Finally, add the chicken pieces back into the Marsala base with the butter. Again, leave the mixture to simmer for about 3-5 minutes.

Then, serve your Ina Garten chicken marsala immediately with some freshly chopped parsley.