Step 1

Start by seasoning both sides of the chicken breasts generously on both sides with salt, pepper and the garlic powder.

Step 2

Add the 1/2 cup of flour to a shallow plate or a resealable bag and coat the chicken completely, shaking off the excess flour.

Step 3

Add the olive oil to a large skillet over medium heat then add the chicken breasts in a single layer to brown. Cook for 4-5 minutes on each side until nicely browned, then remove to a plate and cover with foil.

Step 4

Add the butter to the same skillet, then add the mushrooms, seasoning with salt and pepper to taste. Stir to and cook for 7-8 minutes until nicely browned.

Step 5

Add the onions, garlic and rosemary to the mushrooms, cooking for 3-4 minutes longer until the onions have softened. Sprinkle in the remaining tablespoon of flour and stir into the mushrooms for 1 minute.

Step 6

Carefully pour in the marsala wine to deglaze the pan, scraping up any brown bits from the bottom of the skillet. Bring to a boil while whisking to prevent lumps from the flour, then let the marsala reduce for 1-2 minutes until it’s almost evaporated.

Step 7

Pour in the chicken broth and cream then stir or whisk to combine.

Step 8

Add the chicken breasts and any juices from the plate to the skillet, bring to a simmer and cook for 10 minutes.

Step 9

Taste the sauce for seasonings, adjust with more salt and pepper if needed and serve with chopped parsley for garnish.