Thin-pounded chicken cutlets get a light dredge before searing in ghee until deeply golden on the outside and juicy within — that quick sear is what gives this dish its restaurant-style crust. The mushrooms cook down in garlic-infused olive oil until concentrated and golden, then a splash of balsamic and a simmer of chicken broth build a rich, savory pan sauce with fresh thyme running through it. A quick tapioca slurry thickens everything to a silky, spoon-coating consistency, so the sauce clings beautifully when the cutlets are nestled back in to finish cooking. Finished with a scatter of fresh parsley, it eats like a special-occasion dinner but comes together in one skillet. This one is a genuinely solid pick for a gluten free table, delivering all the classic marsala-style comfort without any grain-based thickeners or coatings anywhere in the process.
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Halve each chicken breast horizontally to make 4 thin cutlets. Place each cutlet between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/4-inch thickness.
Season the cutlets on both sides with 1/2 tsp salt and 1/4 tsp black pepper. Spread the 2 tbsp tapioca starch on a plate and dredge each cutlet lightly on both sides, shaking off any excess.
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