Chicken Marsala

1: In a shallow bowl, combine the flour with 1 tsp salt, 1 tsp pepper, 1 tsp parsley, 1 tsp garlic powder, and 1 tsp onion powder.

2: Coat each chicken breast with the seasoned flour mixture, shaking off any excess. Set them aside.

3: Heat a skillet over medium-high heat, adding 1 tbsp of butter and 1 tbsp of olive oil.

4: Place the flour-coated chicken breasts in the pan and cook until both sides are golden, approximately 6-7 minutes per side.

5: Remove the chicken from the pan and set them aside.

6: In the same pan, melt 1 tbsp of butter. Add the sliced mushrooms and cook for 2-3 minutes until they start to soften.

7: Add another 1 tbsp of butter, minced garlic, and chopped shallots to the mushrooms.

8: Sauté until fragrant and combined.

9: Pour in the chicken broth, heavy cream, and Marsala wine.

10: Add 1 tsp salt and 1 tsp thyme. Stir well to combine.

11: Bring the mixture to a boil, then reduce the heat to medium-low.

12: Allow the sauce to simmer and reduce by about half, achieving a slightly thick consistency, which should take approximately 10-15 minutes.

13: Return the cooked chicken breasts to the pan, covering them with the mushroom sauce.

14: Let them simmer together for an additional 5 minutes.

15: Finish the dish by garnishing it with fresh chopped parsley.