Method

• 01
  Wash and dry all produce. Bring 2 cups water and a large pinch of salt to a boil in a medium pot. Once boiling, add the rice. Cover and reduce to a low simmer for 20 minutes, until tender. Halve the zucchinis lengthwise, then thinly slice into half-moons. Thinly slice the mushrooms. Mince the garlic. Finely chop the parsley. Halve, peel, and mince the shallots.
• 02
  In a large pan, heat a large drizzle of oil over high heat. Add the zucchini. Cook, tossing, for 7-10 minutes, until golden brown. Season with salt and pepper. Remove pan from heat.
• 03
  Place your hand on top of the chicken breast. Slice into the middle of the meat (parallel to the cutting board). Open up like a book, then cover with a piece of plastic wrap. Pound with a heavy pan or mallet until ½-inch thick. Repeat with the other chicken breasts. Season the chicken with salt and pepper. Set aside ¼ cup flour. Coat the chicken on all sides with the remaining flour, shaking off any excess. Heat a large drizzle of oil in another large pan over medium-high heat. Working in batches, if necessary, sear the chicken 2-3 minutes per side, until golden brown and cooked through. Remove from pan and set aside to rest, tented loosely with foil.
• 04
  Heat 2 Tablespoons butter in the same pan over medium-high heat. Add the mushrooms. Cook, tossing, for 4-5 minutes, until softened. Add the shallots, garlic, and 2 additional Tablespoons butter to the pan. Cook 1-2 minutes, until fragrant.
• 05
  Finish the Marsala sauce: Add the reserved ¼ cup flour to the pan. Cook, stirring, for 1 minute. Whisk the stock concentrates and 1 cup water into the pan until the sauce thickens. Reduce heat to low, and stir in the sour cream and half the parsley. Season with salt and pepper.
• 06
  Plate: Reheat the zucchini if necessary. Serve the chicken cutlets on a bed of basmati rice alongside the zucchini. Spoon the Marsala sauce over the plate, garnish with the remaining parsley, and enjoy!