擦干鸡肉。将0.5 cup 多用途面粉用于裹粉与1 tsp 盐和0.5 tsp 黑胡椒 新鲜研磨在浅盘中混合。将每一片鸡肉裹上调味的0.5 cup 多用途面粉用于裹粉，抖掉多余部分。

Use boneless, skinless breasts of even thickness. If over 1 inch thick, butterfly or pound to uniform thickness for faster, even cooking. Pat completely dry with paper towels — moisture kills a good sear. Season both sides generously with salt and pepper or your spice blend. Coat lightly with a high-heat oil (avocado or vegetable). Keep an Instant-Read Thermometer handy; target is 165°F.

Heat a heavy Skillet (cast iron or stainless) over medium-high. Add 1–2 tbsp high-heat oil and wait until it shimmers. Lay breasts away from you into the pan. Do not move them. Cook undisturbed 5–8 min on the first side until a deep golden-brown crust forms — if it resists lifting, it's not ready. Flip once and cook another 5–8 min. Drop heat to medium if the outside is browning too fast. Optional: add 1 tbsp butter in the last 2–3 min and baste. Total time: 10–16 min depending on thickness. Pull at 165°F internal temp.

将火降至中火。将剩余的2汤匙3 tbsp 无盐黄油 分开加入同一煎锅中。加入切片的10 oz 奶油蘑菇 切片，偶尔搅拌，煎4–5分钟至蘑菇释放水分并变成金黄色。加入切碎的3 cloves 大蒜 切碎，烹饪30秒至散发香气。

倒入0.75 cup 干玛莎拉葡萄酒并刮去锅底的褐色焦粒。让其炖煮并减少一半，约3分钟。加入0.75 cup 鸡高汤 低钠优先并烧开至轻微沸腾。再烹饪3–4分钟直到酱汁略微浓稠。

如果使用，搅入0.25 cup 重奶油并炖1–2分钟至酱汁呈丝般光滑和融合。尝一下并用1 tsp 盐和0.5 tsp 黑胡椒 新鲜研磨调整口味。