Instructions
Step 1
Season flour with salt and pepper. Dredge chicken breasts in the flour, shaking off excess.
Step 2
In a large skillet, heat olive oil and 1 tablespoon butter over medium heat. Add chicken and cook for 4–5 minutes per side, or until golden brown and cooked through. Transfer to a plate.
Step 3
In the same skillet, add remaining butter. Sauté mushrooms until browned, about 5–7 minutes. Add garlic and cook for 1 minute more.
Step 4
Pour in Marsala wine and chicken broth. Stir and bring to a simmer, scraping up browned bits. Cook for 5 minutes to reduce slightly.
Step 5
Stir in heavy cream and thyme. Simmer for 3–4 more minutes, until the sauce thickens.
Step 6
Return chicken to the skillet and simmer for 2–3 minutes until warmed through. Serve with sauce over pasta or mashed potatoes. Garnish with chopped parsley.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream to loosen the sauce if needed.
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