4 boneless, skinless chicken breasts (pounded to ¼ inch thick)
  ground black pepper
  ½ tsp sea salt + more for additional seasoning
  ⅛ tsp red pepper flakes
  ½ tsp dried oregano
  2 tbsp grape seed oil
  1 tbsp grass-fed, unsalted butter
  16 oz cremini mushrooms, stemmed and sliced
  2 cloves garlic, minced
  ¾ cup marsala wine
  ¾ cup unsalted chicken broth
  1½ tbsp arrowroot flour mixed with 1½ tbsp cold water
  1½ cup cherry tomatoes, halved
  fresh parsley (garnish)

INSTRUCTIONS:

1. Cover chicken with a piece of plastic wrap; using a mallet, pound the chicken to about ¼ inch thick.
2. In a small bowl, combine ½ teaspoon of salt, red pepper flakes, and oregano. Sprinkle the front and back of each chicken breast with about ¼ tsp of the spice mix.
3. In a large skillet, heat oil over medium-high heat. When the skillet is properly heated, add chicken and cook for 4-5 minutes per side and until golden brown.  Remove skillet from heat; remove chicken from the skillet and keep warm.
4. Place the same skillet back on the heat, lowering the temperature to medium, and add butter. Add the mushrooms and sauté until beginning to soften, about 4-5 minutes. Add garlic; sprinkle with salt and pepper; sauté until garlic is fragrant, about 1 minute more.
5. Add wine and scrap up any hard bits on the pan. Allow the wine to boil for 20 seconds; then add broth and bring to a simmer. Season with additional salt and pepper to taste.
6. Add arrowroot slurry and simmer for 30 seconds until sauce has thickened.
7. Lower heat and add tomatoes and chicken to the skillet just until chicken is reheated.