Using the flat side of a meat mallet, pound the chicken breasts to 1,5 cm thick. Season with 1/4 tsp kosher salt and 1/4 tsp black pepper. Lightly coat the chicken breasts with flour. Heat 1 tbsp olive oil and cook chicken until golden brown or 4-5 minutes.
While the chicken is cooking, finely chop the shallot and garlic.
Add 1 tbsp olive oil. Cooked the sliced cremini mushrooms, tossing occasionally for 5 minutes. Add the chopped shallot and garlic. Season with 1/4 tsp salt and 1/4 tsp black pepper. Cook for 2 minutes.
Add the low-sodium chicken broth and Marsala wine to the shallot and garlic, along with the browned chicken and its juices and simmer until the liquid is reduced by half, 4 minutes. Sprinkle with fresh parsley. Serve with sauteed spinach.
Preheat the airfryer at 200 degrees for 3-5 minutes.
Grind the slices of bread into fine crumbs in the food processor and mix garlic, parsley and pepper. When fully mixed, stir in the olive oil.
Cut off the mushroom stalks and fill the caps with the breadcrumbs. Put crumbs into caps. Place the mushroom caps in the cooking basket and put into airfryer.
Cook the mushrooms for 7-8 minutes at 200 degrees until golden and crispy.
