4 boneless, skinless chicken breasts
Salt and black pepper
1/2 cup all-purpose flour
2 tablespoons olive oil
3 tablespoons butter
8 ounces cremini or white mushrooms, sliced
2 cloves garlic, minced
3/4 cup Marsala wine
3/4 cup chicken broth
1/2 cup heavy cream, optional
2 tablespoons chopped parsley
Pound chicken breasts to even thickness
Season chicken with salt and black pepper
Dredge chicken in flour and shake off excess
Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat
Cook chicken until golden and cooked through, then remove from skillet
Add remaining butter and mushrooms to the skillet
Cook mushrooms until browned and softened
Add garlic and cook briefly
Pour in Marsala wine and chicken broth
Simmer and scrape up browned bits from the pan
Add heavy cream if using
Return chicken to the skillet
Simmer until sauce thickens and chicken is heated through
Sprinkle with parsley before serving