Chicken Marsala

4 boneless, skinless chicken breasts

1 cup Marsala wine

1 cup chicken broth

1/2 cup heavy cream

2 tablespoons olive oil

3 tablespoons butter

1 cup sliced cremini or white mushrooms

2 cloves garlic, minced

1/4 cup all-purpose flour (for dredging)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Directions:

Prepare the chicken: Pat the chicken breasts dry with paper towels and season both sides with salt and pepper. Lightly dredge each breast in flour, shaking off the excess.

Brown the chicken: In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Make the sauce: In the same skillet, melt butter over medium heat. Add the sliced mushrooms and garlic, cooking for 4-5 minutes until the mushrooms are softened and lightly browned.

Deglaze the pan: Pour in the Marsala wine and chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer, allowing the sauce to reduce slightly for 3-4 minutes.

Finish the sauce: Stir in the heavy cream and return the chicken breasts to the skillet. Simmer for an additional 5 minutes, letting the sauce thicken and coat the chicken.

Serve: Once the chicken is cooked through and the sauce has thickened, garnish with fresh chopped parsley. Serve over pasta, mashed potatoes, or rice for a complete meal.