Flavors By Frangipane

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. Place the flour-coated chicken breasts in the pan and cook until both sides are golden, approximately 6-7 minutes per side. Remove them from the pan and set them aside.
4. In the same pan, melt 1 tbsp of butter. Add the sliced mushrooms and cook for 2-3 minutes until they start to soften.
5. Add another 1 tbsp of butter, minced garlic, and chopped shallots to the mushrooms. Sauté until fragrant and combined.
6. Pour in the chicken broth, heavy cream, and Marsala wine. Add 1 tsp salt and 1 tsp thyme. Stir well to combine.
7. Bring the mixture to a boil, then reduce the heat to medium-low. Allow the sauce to simmer and reduce by about half, achieving a slightly thick consistency, which should take approximately 10-15 minutes.
8. Return the cooked chicken breasts to the pan, covering them with the mushroom sauce. Let them simmer together for an additional 5 minutes.
9. Finish the dish by garnishing it with fresh chopped parsley.