Creamy Chicken Marsala

Pat chicken dry and remove tenderloin from breasts. Butterfly each breast, then separate butterflied halves to create 4 to 6 thin pieces; season both sides of chicken with pepper, Italian seasoning, and 1 1/2 tsp. salt.

Pour flour into a shallow dish. Dredge each piece of chicken in flour, coating both sides, and tap off any excess.

In a large skillet over medium-high heat, heat 1 Tbsp. oil, then melt 1 Tbsp. butter. Add half of chicken and cook, turning occasionally, until golden brown, 2 to 3 minutes per side. Transfer to a plate. Repeat with 1 Tbsp. oil and remaining chicken.

In same skillet over medium heat, heat 1 Tbsp. oil. Add mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Add shallot and remaining 1 Tbsp. oil and 1/2 tsp. salt and cook, stirring frequently, until translucent, about 2 minutes. Add garlic and thyme and cook, stirring, until fragrant, about 1 minute. Add wine and cook, stirring occasionally and scraping browned bits from bottom of pan, until reduced by half, 4 to 5 minutes. Add broth and cream and bring to a simmer. Cook, stirring occasionally, until sauce starts to thicken, about 15 minutes.

Stir in remaining 2 Tbsp. butter until melted. Return chicken to skillet spoon sauce over chicken until heated through, 2 to 3 minutes. Top with parsley.