Servings: 4

1/2 cup all-purpose flour ½ cup all-purpose flour
1 teaspoon kosher salt 1 teaspoon kosher salt
1 teaspoon garlic powder 1 teaspoon garlic powder
1/2 teaspoon black cracked pepper ½ teaspoon black cracked pepper
2 large boneless skinless chicken breasts, halved horizontally to make 4 fillets* 2 large boneless skinless chicken breasts, halved horizontally to make 4 fillets*
2 tablespoons olive oil, divided 2 tablespoons olive oil, divided
4 tablespoons unsalted butter, divided 4 tablespoons unsalted butter, divided
pasta or zucchini noodles to serve pasta or zucchini noodles to serve
 
Marsala Sauce: subheading: Marsala Sauce:
1 tablespoon unsalted butter as needed 1 tablespoon unsalted butter as needed
8 ounces (250g) brown or Cremini mushrooms, sliced 8 ounces (250g) brown or Cremini mushrooms, sliced
4-5 cloves garlic, minced 4 to 5 cloves garlic, minced
3/4 cup dry Marsala wine ¾ cup dry Marsala wine
1 1/4 cup low-sodium chicken broth (or stock) 1 ¼ cup low-sodium chicken broth (or stock)
3/4 cup heavy cream (or thickened cream, evaporated milk or half and half) ¾ cup heavy cream (or thickened cream, evaporated milk or half and half)
2 tablespoons fresh chopped parsley 2 tablespoons fresh chopped parsley

Mix the flour, salt, garlic powder and pepper in a shallow bowl. Dredge the chicken in the flour mixture and shake off excess.
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. Repeat the same with the remaining 2 chicken breasts.
In the same pan with remaining pan grease leftover from the chicken, melt 1 tablespoon butter. Add the mushrooms and saute for 2 to 3 minutes until browned, scraping away at any of the leftover chicken bits off the bottom of the pan.
Add the garlic and cook until fragrant, about 1 minute.
Pour in the Marsala and the broth and simmer until reduced by half and starting to thicken, (about 10 to 15 minutes).
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.)
Serve over pasta or zucchini noodles.