4 boneless, skinless chicken breasts (6-8 oz each)

1/2 cup all-purpose flour (for dredging)

1 tsp salt

1/2 tsp black pepper

2 tbsp olive oil

4 tbsp butter (divided)

1 lb cremini or button mushrooms, sliced

2 medium shallots, finely minced

4 cloves garlic, minced

1 cup dry Marsala wine

1/2 cup chicken broth

1/4 cup heavy cream (optional, for extra richness)

2 tbsp fresh parsley, chopped (for garnish)

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Prepare the Chicken: Season chicken breasts with salt and pepper. Dredge in flour, shaking off excess.
Cook the Chicken: Heat 2 tbsp butter and olive oil in a skillet over medium-high heat. Cook chicken 4-5 minutes per side until golden brown and cooked through (165°F internal temperature). Remove from skillet and set aside.
Make the Sauce: In the same skillet, melt remaining butter. Add mushrooms and sauté for 5-6 minutes until softened. Add shallots and garlic, cooking for another 2 minutes.
Deglaze with Marsala Wine: Pour Marsala wine into the skillet, scraping up bits from the pan. Simmer for 3-4 minutes to reduce slightly.
Add Broth and Cream: Stir in chicken broth. Add heavy cream if using and cook for 2-3 minutes until the sauce thickens.
Return Chicken to Skillet: Place the chicken back into the skillet, spooning the sauce over the top. Simmer for 5 more minutes to meld flavors.
Garnish and Serve: Garnish with fresh parsley and serve immediately with your choice of sides.

For a lighter version, skip the heavy cream.

You can use different mushrooms like shiitake or portobello for varied flavors.

For gluten-free, swap the all-purpose flour for a gluten-free flour blend.