Instructions

1. Place the chicken breasts between two sheets of baking parchment and use a cook’s mallet to flatten them until they are of even thickness.
2. Heat the olive oil in a pan and grill the chicken breasts until they are golden on both sides. Add the mushrooms to the pan halfway through.
3. Once the chicken and mushrooms have caramelized, add the Marsala (optional) to the pan to deglaze and cook out.
4. In the meantime, whisk the konjac (glucomannan) powder in a jug of hot chicken broth. Add the broth to the pan and reduce the heat to moderate, cooking until the sauce has reduced and thickened, at which time the breasts should be done.
5. Taste the sauce to check for seasoning and garnish with chopped parsley.