Chicken Marsala with Mushroom Cream Sauce

Ingredients

• 4 boneless, skinless chicken breasts

• ½ cup all-purpose flour (for dredging)

• ½ tsp garlic powder

• ½ tsp salt

• ½ tsp black pepper

• 4 tbsp olive oil (divided)

• 4 tbsp butter (divided)

• 8 oz cremini or button mushrooms, sliced

• 3 garlic cloves, minced

• ¾ cup Marsala wine (dry or semi-dry)

• 1 cup chicken broth

• 1 cup heavy cream

• ½ tsp dried thyme (or 1 tsp fresh)

• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Chicken

• Pound chicken breasts to even thickness.

• Mix flour, garlic powder, salt, and pepper in a shallow dish.

• Dredge chicken in the flour mixture, shaking off excess.

2. Sear the Chicken

• Heat 2 tbsp olive oil + 2 tbsp butter in a large skillet over medium-high heat.

• Sear chicken until golden brown (about 4–5 minutes per side).

• Remove and set aside.

3. Cook the Mushrooms

• Add remaining 2 tbsp olive oil and mushrooms to the pan.

• Sauté until browned (5–6 minutes).

• Add garlic and cook 1 minute more.

4. Make the Marsala Cream Sauce

• Pour in Marsala wine and scrape the bottom of the pan to deglaze.

• Simmer for 2–3 minutes to reduce slightly.

• Add chicken broth, thyme, and heavy cream.

• Stir and simmer 5–7 minutes until sauce thickens.

5. Finish the Dish

• Return chicken to the skillet, spooning sauce over the top.

• Simmer another 5 minutes until chicken is cooked through.

6. Serve

• Garnish with fresh parsley.

• Serve over mashed potatoes, pasta, or rice to soak up the creamy sauce.