4 boneless, skinless chicken breasts
Salt and pepper to taste
1/2 cup all-purpose flour
4 tablespoons butter, divided
1 tablespoon olive oil
8 ounces mushrooms, sliced
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup Marsala wine
1 cup chicken broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
Chopped fresh parsley for garnish
1- Season the chicken breasts with salt and pepper. Dredge them in flour, shaking off any excess.
2- In a large skillet, melt 2 tablespoons of butter and olive oil over medium-high heat. Add the chicken breasts and cook for about 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3- In the same skillet, melt the remaining 2 tablespoons of butter. Add the sliced mushrooms, chopped onion, and minced garlic. Sauté until the mushrooms are browned and the onions are softened.
4- Pour in the Marsala wine and cook for a few minutes, allowing the alcohol to evaporate. Add the chicken broth and bring the mixture to a simmer.
5- Reduce the heat to low and stir in the heavy cream. Let the sauce simmer for a couple of minutes until it thickens slightly.
6- Return the chicken breasts to the skillet, spooning the sauce and mushroom mixture over them. Sprinkle the grated Parmesan cheese over the top.
7- Cover the skillet and let the chicken simmer in the sauce for another 5-10 minutes, or until the cheese is melted and the flavors have melded together.
8- Garnish with chopped fresh parsley before serving.