Ingredients:
For the Chicken:
4 boneless, skinless chicken breasts
Salt and pepper to taste
1/2 cup all-purpose flour
2 tablespoons olive oil
4 tablespoons unsalted butter
For the Sauce:
1 cup Marsala wine
1 cup chicken stock
1/2 cup heavy cream
1 cup mushrooms, sliced
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped
Instructions:
Prepare the Chicken:
Place chicken breasts between two sheets of plastic wrap and pound to an even thickness. Season with salt and pepper, then dredge in flour, shaking off excess.
Cook the Chicken:
Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add chicken and cook for about 4-5 minutes per side, or until golden brown and cooked through. Remove chicken and set aside.
Prepare the Sauce:
In the same skillet, add remaining butter and sauté mushrooms until browned, about 5 minutes. Add garlic and cook for 1 minute.
Pour in Marsala wine and bring to a boil, scraping up any browned bits from the pan. Add chicken stock and simmer for 5 minutes.
Stir in heavy cream and cook until the sauce thickens slightly.
Finish the Dish:
Return chicken to the skillet and simmer in the sauce for 5-10 minutes, allowing the flavors to meld.
Serve:
Garnish with chopped parsley. Serve over pasta, rice, or alongside roasted vegetables for a complete meal.