Chicken Marsala

Place each chicken breast half between two sheets of plastic wrap and pound to an even thickness of about ¼ inch using a meat mallet or heavy pan.

Heat 2 teaspoons of vegetable oil in a large skillet over medium-high heat until shimmering.

Season the pounded chicken breasts on both sides with salt and freshly ground black pepper.

Once the oil is hot, add two chicken breasts to the skillet and cook for 4-5 minutes per side until golden brown and cooked through, then transfer to a plate; repeat with remaining 2 teaspoons oil and remaining chicken breasts.

In the same skillet, add the sliced mushrooms and sauté over medium-high heat for 3-4 minutes, stirring occasionally, until they release their moisture and begin to brown.

Add the crushed dried sage to the mushrooms and stir to combine.

Pour the dry Marsala wine into the skillet, stirring to deglaze and capture any browned bits from the bottom.

Whisk together the cornstarch and water in a small bowl until smooth, then add the slurry to the skillet while stirring constantly to thicken the sauce.

Return the cooked chicken breasts to the skillet and simmer gently for 2-3 minutes to heat through and allow the flavors to meld.

Remove from heat and stir in the sliced green onions just before serving.