Chicken Marsala with Mushrooms and Creamy Sauce

Pound the chicken breasts until an even 1/2 inch thickness to ensure uniform cooking. Lightly season both sides with salt and pepper. Dredge each breast in flour, coating lightly to create a crust that helps brown and thicken the sauce.

Heat butter and olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook 4-5 minutes per side until golden brown and cooked through. Remove chicken and keep warm on a plate while preparing the sauce.

In the same skillet, add more butter if needed. Sauté the sliced mushrooms until they release moisture and begin to brown, about 6-7 minutes. Stir in chopped garlic and shallots and cook until fragrant and softened, about 1-2 minutes.

Pour in the Marsala wine to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to reduce by half, concentrating its flavor. Then add chicken broth and simmer to reduce slightly.

Stir in the heavy cream and simmer gently until the sauce thickens to a silky texture. Return the cooked chicken breasts to the pan and spoon sauce over them. Warm together for a couple of minutes to marry flavors. Garnish with fresh thyme or parsley before serving.