Tender chicken breasts simmered in a creamy, savory mushroom sauce — this Chicken Marsala is rich, flavorful, and perfect for dinner nights.

Scale

2 large chicken breasts, halved horizontally

1 cup all-purpose flour

2 tablespoons olive oil

2 tablespoons unsalted butter

2 cups cremini mushrooms, sliced

3 garlic cloves, minced

1 cup chicken broth

1 cup heavy cream

1 teaspoon dried thyme

1 teaspoon dried basil

½ teaspoon garlic powder

½ teaspoon onion powder

Salt and pepper, to taste

Fresh parsley, chopped

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1. Slice and season chicken, then dredge in flour.

2. Heat butter and oil in a skillet; sear chicken on both sides until golden.

3. Remove chicken and add mushrooms; sauté until browned.

4. Add garlic, then pour in broth and cream. Simmer until slightly thickened.

5. Stir in herbs and seasoning.

6. Return chicken to skillet; cook until fully done and sauce is creamy.

7. Garnish with parsley and serve warm.

Substitute heavy cream with coconut cream for a dairy-free version.

Add Parmesan for extra flavor.

Best served with mashed potatoes or pasta.