• 1½ lbs boneless, skinless chicken breasts, pounded to ¼-inch thickness (or chicken tenderloins)
• 3 tbsp all-purpose flour
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 tbsp olive oil
• 3 tbsp unsalted butter, divided

• 8 oz pre-sliced bella or button mushrooms
• 3 tbsp finely chopped shallots (about 1 medium shallot)
• 2 cloves garlic, minced
• ⅔ cup chicken broth
• ⅔ cup dry Marsala wine
• ⅔ cup heavy cream
• 2 tsp chopped fresh thyme
• 2 tbsp chopped fresh Italian parsley (optional, for garnish)

1. In a ziplock bag, combine the flour, ¾ tsp salt, and ¼ tsp black pepper.
2. Add the chicken, seal the bag, and shake to coat evenly. This helps the chicken develop a golden crust when pan-fried.

1. Heat olive oil and 2 tbsp of butter in a large skillet over medium-high heat. Stainless steel pans are ideal for browning, but nonstick works fine too.
2. Shake off excess flour and place the chicken in the pan.
3. Cook for 5–6 minutes, flipping once, until golden and cooked through. Transfer to a plate and set aside.

1. Melt the remaining tablespoon of butter in the same pan.
2. Add mushrooms and cook for 3–4 minutes until they start to brown.
3. Stir in shallots, garlic, and ¼ tsp salt. Cook for another 1–2 minutes until fragrant.

1. Pour in chicken broth, Marsala wine, and heavy cream.
2. Add thyme, ¼ tsp salt, and ⅛ tsp black pepper.
3. Scrape up any browned bits from the bottom of the pan; they add incredible flavor.
4. Bring to a boil, then reduce heat to medium and simmer uncovered for 10–15 minutes until the sauce reduces by about half and thickens slightly.

1. Return the chicken and any accumulated juices to the pan.
2. Reduce heat to low and simmer for 2–3 minutes until warmed through and the sauce thickens slightly more.
3. Garnish with chopped parsley, if desired, and serve immediately.

• Pair Chicken Marsala with creamy mashed potatoes to soak up the luscious sauce.
• Serve alongside garlic butter green beans or sautéed spinach for a balanced meal.
• Try with a side of buttered egg noodles or crusty bread for extra comfort.

• Even Chicken Thickness: Pounding the chicken ensures it cooks evenly and stays juicy.
• Marsala Wine: Use dry Marsala wine for an authentic taste. Sweet Marsala can make the sauce overly sugary.
• Mushrooms: Mix types of mushrooms for depth shiitake, cremini, or portobello work beautifully.
• Sauce Consistency: If the sauce is too thin, simmer a few extra minutes; if too thick, add a splash of chicken broth.
• Make Ahead: Cook the chicken and sauce separately, then reheat and combine just before serving.

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