Creamy Marsala Chicken with Sautéed Mushrooms

1.Prepare the chicken: Place the chicken breasts between two sheets of plastic wrap and pound them to an even 1/2-inch thickness. In a shallow dish, combine the flour, salt, and pepper. Dredge each chicken breast lightly in the seasoned flour, shaking off any excess.

2.Sear the chicken: Heat the olive oil and butter in a large, heavy-bottomed skillet over medium-high heat. Once the butter is melted and foaming, carefully add the floured chicken breasts. Cook for 4-5 minutes per side until golden brown and cooked through (internal temperature reaches 165°F or 74°C). Remove the chicken from the skillet and set aside on a plate; cover loosely with foil to keep warm.

3.Sauté the mushrooms: Reduce the heat to medium. Add the sliced mushrooms to the same skillet, scraping up any browned bits from the chicken. Sauté for 5-7 minutes until the mushrooms have released their moisture and are nicely browned. Add the minced garlic and thyme (if using) and cook for 1 minute until fragrant.

4.Deglaze and simmer: Pour in the Marsala wine, scraping the bottom of the pan vigorously to lift any remaining fond. Let the wine simmer and reduce by half, about 3-4 minutes.

5.Build the sauce: Pour in the chicken broth and bring the mixture to a gentle simmer. Let it cook for 5 minutes to slightly reduce. Stir in the heavy cream and continue to simmer gently until the sauce thickens enough to coat the back of a spoon, about 3-5 minutes. Taste the sauce and adjust seasoning with salt and pepper if necessary.

6.Finish the dish: Return the cooked chicken breasts to the skillet, nestling them into the sauce. Spoon the sauce and mushrooms over the chicken. Heat through for 1-2 minutes.

7.Serve immediately, garnished generously with fresh chopped parsley.