Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1/2 cup all-purpose flour, for dredging
• 4 tablespoons unsalted butter, divided
• 2 tablespoons olive oil
• 8 ounces mushrooms (cremini or button), sliced
• 1/2 cup Marsala wine
• 1/2 cup chicken broth
• 1/4 cup heavy cream (optional)
• 2 tablespoons chopped fresh parsley, for garnish

Instructions:

Prepare the Chicken:

1. Flatten the Chicken: Place each chicken breast between two sheets of plastic wrap and gently pound them to an even thickness, about 1/2 inch. This ensures they cook evenly.
2. Season and Dredge: Season the chicken breasts with salt and pepper. Dredge each piece of chicken in the flour, shaking off any excess.

Cook the Chicken:

1. Heat Butter and Oil: In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat until the butter is melted and bubbly.
2. Brown the Chicken: Add the chicken breasts to the skillet and cook for about 3-4 minutes on each side, or until they are golden brown and cooked through. Transfer the cooked chicken to a plate and cover with foil to keep warm.

Prepare the Marsala Sauce:

1. Cook the Mushrooms: In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the sliced mushrooms and sauté until they are golden brown and tender, about 5-7 minutes.
2. Deglaze the Pan: Pour in the Marsala wine and chicken broth, scraping the bottom of the pan with a wooden spoon to release any browned bits. Let the sauce simmer and reduce slightly, about 5 minutes.
3. Add Cream (Optional): If using heavy cream, pour it into the skillet and stir to combine. Let the sauce simmer for another 2-3 minutes until slightly thickened.

Serve:

1. Return Chicken to the Pan: Return the cooked chicken breasts to the skillet, spooning the sauce and mushrooms over the top.
2. Garnish and Serve: Garnish the Chicken Marsala with chopped parsley for a fresh burst of flavor. Serve hot, accompanied by your choice of side dishes, such as mashed potatoes, pasta, or crusty bread to soak up the delicious sauce.

Tips:

• Choosing Marsala Wine: Opt for a dry Marsala wine for this recipe, as it provides a balanced flavor without being overly sweet. Avoid using cooking Marsala, as it can contain added salt and preservatives.
• Thicken the Sauce: If you prefer a thicker sauce, you can mix 1 tablespoon of cornstarch with 1-2 tablespoons of cold water and add it to the sauce during the final minutes of cooking.
• Variations: You can customize this dish by adding ingredients such as garlic, shallots, or fresh herbs like thyme or rosemary to enhance the flavor profile.

Enjoy preparing and savoring this classic Chicken Marsala dish, perfect for a cozy dinner at home or a special occasion!