Chicken Marsala

Instructions

1. Begin by flattening the chicken breasts. This can be done by placing each chicken breast between two pieces of plastic wrap and using a mallet or rolling pin to pound them to an even thickness of about 1/2 inch.
2. Combine the flour, salt, black pepper, and garlic powder in a shallow dish. Dredge each chicken breast in the flour mixture, shaking off any excess.
3. In a large skillet, heat the olive oil and butter over medium-high heat until the butter is melted and bubbling. Carefully add the chicken breasts to the skillet and cook for about 4-5 minutes on each side until they are golden brown and cooked through. Remove the chicken from the skillet and set aside. Tip: Ensure the chicken is not overcrowded in the pan for even cooking.
4. Add the sliced mushrooms to the same skillet. Cook for 5-6 minutes, stirring occasionally, until the mushrooms are browned and have released their moisture.
5. Pour the Marsala wine into the skillet, using a wooden spoon to scrape up any brown bits from the bottom. Bring the wine to a simmer and cook for about 1 minute to let the alcohol evaporate.
6. Add the chicken broth to the skillet and bring the mixture to a simmer. Return the chicken to the pan and cook for another 3-4 minutes, allowing the flavors to meld. If using heavy cream, stir it in during the last minute of cooking.
7. Garnish the dish with chopped fresh parsley before serving. Serve the Chicken Marsala hot over pasta or with a side of mashed potatoes.