easy creamy chicken marsala

• 1/2 cup all-purpose flour (plain flour)


• 1 teaspoon kosher salt


• 1 teaspoon garlic powder


• 1/2 teaspoon black cracked pepper


• 2 large boneless skinless chicken breasts, halved
  horizontally to make 4 fillets*


• 2 tablespoons olive oil, divided


• 4 tablespoons unsalted butter, divided

• 1 tablespoon unsalted butter as needed


• 8 ounces (250g) brown or Cremini mushrooms, sliced


• 4-5 cloves garlic, minced


• 3/4 cup dry Marsala wine


• 1 1/4 cup low-sodium chicken broth (or stock)


• 3/4 cup heavy cream (thickened cream, evaporated milk or
  half and half may also be used)**


• 2 tablespoons fresh chopped parsley

1. Mix the flour, salt, garlic powder and pepper in a shallow
   bowl. Dredge the chicken in the flour mixture and shake off excess.


2. Heat 1 tablespoon oil and 2 tablespoons butter in a 12-inch
   pan or skillet over medium-high heat until shimmering. Fry 2 of the chicken
   breasts until golden-brown on both sides (about 3 to 4 minutes per side).
   Transfer to warm plate, tent with foil and keep warm.


3. Repeat the same with the remaining 2 chicken breasts.


4. In the same pan with remaining pan grease leftover from the
   chicken, melt 1 tablespoon of butter. Add the mushrooms and for 2-3 minutes
   until browned, scraping away at any of the leftover chicken bits off the bottom
   of the pan.


5. Add the garlic and cook until fragrant, about 1 minute.


6. Pour in the Marsala and the broth and simmer until reduced
   by half and starting to thicken, (about 10-15 minutes).


7. Pour in the cream and return the chicken back into the
   sauce. Cook until the sauce thickens (about 3 minutes). Garnish with chopped
   parsley and serve immediately. (The sauce will continue to thicken off the
   heat.


8. Serve over cooked angel hair pasta (or pasta of choice),
   rice, potatoes, cauliflower rice or zucchini noodles, if desired.

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