Step 1

Melt 1 TB butter and 1 TB olive oil over medium-high heat in a skillet. Salt and pepper chicken breasts on each side, then sear it on both sides so that it is nicely browned. (Approx 4 min on each side.)

Step 2

Remove the browned chicken from the skillet to a platter and set aside.

Step 3

Turn the heat down to medium then add the remaining butter and olive oil to the skillet.

Step 4

Add your sliced mushrooms, onions, and minced garlic.

Step 5

Sauté the mushrooms, onions, and garlic over medium heat until the mushrooms are golden brown.

Step 6

Add chicken broth and deglaze skillet by scraping the bottom of the pan with a wooden spoon. The brown bits have lots of flavors, so keep them in your pan.

Step 7

Add the marsala cooking wine and spices and bring to a boil.

Step 8

Add the heavy whipping cream and turn down the stove to medium. Boil for 6-10 minutes so that the sauce can thicken and reduce. ***See note in the last step if you prefer a thicker sauce.

Step 9

Add your browned chicken back to the pan and simmer for 5 minutes or until the chicken reaches 165 degrees with an internal thermometer.

Step 10

If you prefer a thinner sauce, add more chicken broth.

Step 11

Garnish with parsley and serve alone, with a salad, or with over steamed cauliflower rice.

Step 12

****If you prefer a thicker sauce, follow the instructions below instead of steps 8 and Add the heavy whipping cream to the skillet and stir to combine the ingredients. Then, remove 2 tablespoons of the sauce from the pan and place it in a small bowl with 1/4 tsp Xanthan Gum. Whisk together until combined, then return to the skillet along with the browned chicken and simmer on medium/low for 5 minutes or until the sauce has thickened and chicken reaches 165 degrees with an internal thermometer.