Chicken Marsala

Prepare the Flour Dredge

Combine the flour, salt, black pepper, and garlic powder in a shallow dish and whisk together.

Dredge each pounded chicken breast in the seasoned flour, coating both sides evenly.

Shake off any excess flour from each piece and set aside on a clean plate.

Sear the Chicken

Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until shimmering.

Add two chicken breasts to the skillet in a single layer.

Sear for 3 to 4 minutes without moving until the bottom is deep golden brown.

Flip and cook the other side for 2 to 3 minutes, then transfer to a plate.

Repeat with the remaining two chicken breasts, adding a drizzle of oil if the pan looks dry.

Cook the Mushrooms

Reduce heat to medium and add the sliced cremini mushrooms to the same skillet.

Cook the mushrooms, stirring occasionally, for about 5 minutes until they release their moisture and turn golden.

Add the minced garlic and thyme leaves and stir for 30 seconds until fragrant.

Build the Marsala Sauce

Pour in the dry Marsala wine and scrape up any browned bits from the bottom of the skillet with a wooden spoon.

Let the Marsala simmer and reduce by half, about 3 to 4 minutes.

Pour in the chicken broth and bring the mixture back to a simmer.

Stir in the heavy cream and let the sauce simmer for 3 minutes until slightly thickened.

Add the remaining 2 tablespoons of butter and stir until fully melted and the sauce is glossy.

Finish and Serve

Return the seared chicken breasts to the skillet, nestling them into the sauce.

Spoon the sauce over the chicken and cook for 2 to 3 minutes until the chicken is heated through.

Taste the sauce and adjust seasoning with salt and pepper as needed.

Sprinkle fresh parsley over the top and serve immediately.