Step 1

Coat the chicken breast with flour, salt, and pepper.

Step 2

Heat the olive oil in a large skillet over medium heat. Brown the chicken on both sides, about 3-4 minutes per side.

Step 3

Remove the chicken from the skillet and add the butter. Once the butter starts bubbling, add the mushrooms. Cook them until brown, about 5-6 minutes.

Step 4

Add the shallots and thyme into the skillet. Cook them for 2 more minutes. Then, add the garlic and cook it until fragrant.

Step 5

Deglaze the skillet with the marsala wine, scraping the brown bits from the bottom of the skillet. Cook until it's reduced by half.

Step 6

Pour in the heavy cream, chicken broth, and Dijon mustard. Stir until combined. Cook it for 10 minutes or until the mixture thickens.

Step 7

Add the chicken back to the skillet and cook for 5-6 more minutes.

Step 8

Serve and enjoy!