Step 1

Cut the chicken breasts in half horizontally to make 4 chicken fillets. If you'd like to pound them thinner, place them in a bag and pound the top of the chicken breast until even.

Step 2

Then whisk together the flour, garlic powder salt and pepper in a shallow dish. I usually add about 1/2 teaspoon salt and 1/4 teaspoon pepper to start. Then coat the chicken breasts in the flour mixture.

Step 3

Heat the olive oil and butter in a large skillet over medium-high heat. Lightly shake off any excess flour from the chicken and then place into the skillet. Cook 4-5 minutes per side, or until golden brown and cooked through.

Step 4

Add more butter if needed and then cook the mushroom for 3 minutes. Then pour in the marsala wine and boil down for a minute to burn out the alcohol. Then add in the chicken broth and simmer for 5-10 minutes.

Step 5

Once the sauce has begin to thicken, slowly whisk in the cream and cook until it has come to a light simmer. Taste and add more cream, S&P if desired. Then add the chicken back into the pan and cook an additional 1-2 minutes.

Step 6

Serve over mashed potatoes, noodles or rice. Garnish with fresh parsley or thyme if desired.