Decadent Marsala Wine-Infused Chicken

Season the chicken breasts with salt and pepper, then dredge in flour to coat lightly.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on both sides, about 4 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, add the onion and garlic, and sauté until the onion is translucent.
Pour in the Marsala wine, scraping any browned bits from the bottom of the skillet. Let it simmer until reduced by half.
Add the heavy cream, chicken broth, and mushrooms. Bring to a boil, then reduce the heat and simmer until the sauce thickens slightly.
Return the chicken to the skillet and cook until heated through and the sauce has thickened, about 10 minutes.
Garnish with chopped parsley before serving.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes

Kcal: 560 kcal | Servings: 4 servings