In a large bowl or plate, combine flour, salt, and pepper. Coat the chicken in the mixture, making sure it's fully covered.
2 tablespoons all-purpose flour, salt and pepper, ¾ cup dry marsala wine, 2 large chicken breasts
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown, flipping it halfway through.
1 tablespoon olive oil
Once the chicken is cooked, transfer it from the skillet and set it aside.
In the same skillet, melt butter. Add the onions and mushrooms and cook until the mushroom liquid evaporates and the onions soften.
1 tablespoon butter, 2 cups sliced mushrooms, 1 brown onion
Stir in the garlic and cook for about 1 minute until fragrant.
3 cloves garlic
Pour in the marsala wine and simmer until the liquid reduces by half.
¾ cup dry marsala wine
For the creamy sauce, add the cream and chicken stock, bringing it to a simmer.
¾ cup heavy cream, ¾ cup chicken stock
Return the chicken to the skillet, along with any juices. Simmer for 5 minutes, turning the chicken once, until fully cooked and the sauce thickens.
Optionally, garnish with fresh parsley before serving. Enjoy!
¼ cup finely chopped parsley
