Step 1

Place chicken breasts in a plastic bag. Use a rolling pin to slightly flatten each chicken breast, you want them about ½ inch thick.

Step 2

Season chicken liberally on both sides with salt and pepper.

Step 3

Heat a large skillet to a medium heat. Add 2 tablespoons of butter. Once the butter melts, add chicken breasts, cook until golden brown on both sides, about 2-3 minutes per side. Remove from pan and on to a plate, cover with foil. (It's ok if the chicken isn't cooked all the way through, it will finish cooking in the sauce.)

Step 4

Add remaining butter to the skillet, once butter melts add mushrooms. Cook 2-3 minutes until softened and brown. Add marsala wine, simmer until reduced by half, about 1-2 minutes. Add heavy creamy and salt. Simmer for 1 minute and then add chicken breasts along with any accumulated juice back to the pan. Cover and simmer until chicken is cooked through and sauce has thickened, about 2-3 minutes. Season to taste with salt and pepper.

Step 5

Place chicken breasts in a plastic bag. Use a rolling pin to slightly flatten each chicken breast, you want them about ½ inch thick.

Step 6

Season chicken liberally on both sides with salt and pepper.

Step 7

Heat a large skillet to a medium heat. Add 2 tablespoons of butter. Once the butter melts, add chicken breasts, cook until golden brown on both sides, about 2-3 minutes per side. Remove from pan and on to a plate, cover with foil. (It's ok if the chicken isn't cooked all the way through, it will finish cooking in the sauce.)

Step 8

Add remaining butter to the skillet, once butter melts add mushrooms. Cook 2-3 minutes until softened and brown. Add marsala wine, simmer until reduced by half, about 1-2 minutes. Add heavy creamy and salt. Simmer for 1 minute and then add chicken breasts along with any accumulated juice back to the pan. Cover and simmer until chicken is cooked through and sauce has thickened, about 2-3 minutes. Season to taste with salt and pepper.