Creamy Chicken Marsala

Step 1 -In a large resealable plastic bag, add the flour, the salt, the pepper, and the chicken breasts, tightly seal the bag, and shake to evenly coat the meat.

Step 2 -In a large skillet over medium-high heat, add the oil and 2 tablespoons of the butter and heat until the butter has melted.

Step 3 -Transfer the coated chicken breasts to the heated oil mixture, shaking off any of the excess flour, and cook, turning them once, until they are golden and just barely cooked through, about 5-6 minutes.

Step 4 -Transfer the chicken breasts to a plate.

Step 5 -In the same skillet, melt the remaining butter.

Step 6 -Add the mushrooms to the melted butter and cook, stirring frequently, until they begin to brown, about 3-4 minutes.

Step 7 -Add the shallots, the garlic, and the salt to the mushrooms and cook, about 1-2 minutes.

Step 8 -Add the chicken broth, the Marsala wine, the heavy cream, the thyme, the salt, and the pepper to the mushroom mixture and use a wooden spoon to loosen any of the browned bits from the bottom of the skillet. Bring the sauce to a boil.

Step 9 -Reduce the heat to medium and gently boil the sauce until it is reduced by about half, has slightly thickened, and has darkened in color, about 10-15 minutes.

Step 10 -Add the chicken breasts plus their juices from the plate to the sauce and reduce the heat to low.

Step 11 -Simmer the chicken mixture until the chicken breasts reach an internal temperature of 165 degrees F and the sauce thickens, about 2-3 minutes.

Step 12 -Serve the chicken mixture sprinkled with the parsley.