The Ultimate Chicken Marsala Sauce

Pound chicken breasts to even thickness. Combine flour, salt, and pepper in a shallow dish. Dredge chicken in flour mixture, shaking off excess.

Heat olive oil and butter in a large skillet over medium-high heat. Sear chicken breasts until golden brown and cooked through (internal temperature 165°F/74°C), about 4-5 minutes per side. Remove chicken from skillet and set aside, keeping warm.

Add mushrooms to the skillet and sauté until softened and browned, about 5-7 minutes. Add garlic and cook until fragrant, about 1 minute.

Pour in Marsala wine, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook until the wine has reduced slightly, about 2-3 minutes.

Pour in chicken broth and continue to simmer until the sauce has thickened slightly, about 3-5 minutes. Stir in heavy cream (if using).

Remove from heat and whisk in cold butter, one cube at a time, until the sauce is glossy and emulsified.

Return chicken breasts to the skillet, spooning sauce over them to coat. Heat through.

Garnish with chopped fresh parsley. Serve immediately.