Chicken Marsala with Mushroom Cream Sauce Recipe

Cut the chicken breasts in half lengthwise to create 4 thinner cutlets. Season each piece with salt, pepper, and garlic powder. Lightly coat each cutlet in flour to prepare for searing.

Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Once hot, add the chicken pieces and sear for 4 to 5 minutes on each side until they turn golden brown. Remove the chicken from the skillet and set aside; it will finish cooking in the sauce.

Add the remaining 2 tablespoons of butter to the skillet along with the sliced mushrooms. Cook for 3 to 5 minutes, stirring occasionally, until the mushrooms are browned and tender.

Stir in the minced garlic and pour in the Marsala wine. Allow the mixture to bubble and reduce slightly for 2 to 3 minutes to intensify the flavors.

Pour in the heavy whipping cream, stirring to combine. Return the chicken cutlets to the skillet and cook for another 4 to 5 minutes until the chicken is fully cooked through and the sauce has thickened to a creamy consistency. Adjust seasoning with additional salt and pepper if necessary. Optionally, garnish with chopped parsley before serving.