Directions

• Slice each chicken breast in half lengthwise. Place them on a cutting board and gently tenderize.
• In a small bag, combine the flour, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Add the chicken pieces and shake until evenly coated.
• Heat the olive oil and 2 tablespoons of butter in a large stainless steel skillet over medium-high heat.
• Shake off any excess flour from the chicken and place it in the pan. Cook for about 5–6 minutes, turning once, until both sides are golden but not fully cooked.
• Transfer the chicken to a plate and set aside.
• Melt the remaining tablespoon of butter in the same pan.
• Add the mushrooms, stirring frequently, and cook for 3–4 minutes until they begin to brown.
• Stir in the shallots and garlic, cooking for another minute until fragrant.
• Pour in the chicken broth, Marsala wine, heavy cream, thyme, 1/4 teaspoon salt, and 1/2 teaspoon pepper.
• Use a wooden spoon to scrape up any browned bits from the bottom of the pan.
• Bring the liquid to a boil, then reduce the heat to medium. Let it simmer until the sauce reduces by half, thickens slightly, and darkens in color (about 10 minutes).
• Return the chicken and any accumulated juices to the pan.
• Reduce heat to low and let simmer until the chicken is warmed through and the sauce thickens further.
• Sprinkle with fresh parsley, if using.
• Serve with fresh vegetable, salad or gluten free noodles