Quick One-Pan Chicken Marsala

1.Pat chicken breasts dry with paper towels. In a shallow dish, combine flour, salt, and pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.

2.Heat olive oil and butter in a large, oven-safe skillet over medium-high heat. Once butter is melted and sizzling, add the floured chicken breasts. Cook for 4-5 minutes per side, or until golden brown and cooked through. Remove chicken from the skillet and set aside on a plate.

3.Add sliced mushrooms to the same skillet, adding a little more oil if needed. Sauté for 5-7 minutes, stirring occasionally, until mushrooms are softened and browned.

4.Pour Marsala wine into the skillet, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2-3 minutes, allowing the alcohol to cook off and the sauce to reduce slightly.

5.Stir in the chicken broth and heavy cream. Bring the sauce to a gentle simmer and cook for 5-7 minutes, or until the sauce has thickened to your desired consistency.

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

7.Garnish with fresh chopped parsley and serve immediately with your favorite side dishes like pasta or mashed potatoes.