Classic Chicken Marsala with Creamy Mushroom Sauce

Ingredients:

For the Chicken:
2 large boneless, skinless chicken breasts (sliced in half lengthwise)
½ cup all-purpose flour (for dredging)
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
2 tablespoons olive oil
2 tablespoons unsalted butter
For the Sauce:
8 oz (225g) cremini or baby bella mushrooms, sliced
2 cloves garlic, minced
¾ cup Marsala wine (dry)
¾ cup chicken broth
½ cup heavy cream
1 tablespoon unsalted butter
1 teaspoon fresh thyme (or ½ teaspoon dried)
Salt & black pepper to taste
2 tablespoons chopped fresh parsley (for garnish)
Directions:

Prepare the Chicken:
Place the chicken breast halves between two sheets of plastic wrap and pound them to an even ¼-inch thickness.
In a shallow dish, mix flour, salt, black pepper, and garlic powder.
Dredge the chicken lightly in the flour mixture, shaking off excess.
Cook the Chicken:
Heat olive oil and butter in a large skillet over medium-high heat.
Add the chicken and sear for 3-4 minutes per side until golden brown.
Remove from the pan and set aside.
Make the Sauce:
In the same pan, melt butter and sauté mushrooms until they release their moisture and turn golden brown (about 5 minutes).
Add garlic and thyme, cooking for 1 minute until fragrant.
Pour in Marsala wine, scraping up the browned bits from the pan. Simmer for 2 minutes to reduce.
Add chicken broth and let simmer for another 5 minutes.
Stir in heavy cream, season with salt and pepper, and let simmer for 2 minutes until slightly thickened.
Finish the Dish:
Return the chicken to the pan, coating it in the sauce. Simmer for 3-4 minutes until heated through.
Garnish with fresh parsley and serve hot with mashed potatoes, pasta, or crusty bread.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Calories: 450 kcal per serving | Servings: 4