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Step 1
Sprinkle each chicken breast with salt and pepper.
Step 2
Add flour to a shallow bowl. Add chicken breast one at a time and dredge them in the flour making sure to coat evenly.
Step 3
In a large skillet heat 1 tablespoon of oil and 1 tablespoon of butter over medium high heat. Add the chicken and cook for 5-6 minutes or until golden brown on the outside. Remove from the pan and set aside.
Step 4
Add the remaining tablespoon of butter and tablespoon of oil to the same pan the chicken was cooked in.Add mushrooms and saute until browned 2-3 minutes.
Step 5
Stir in the marsala and scrape the browned bites from the bottom of the pan.
Step 6
Add in the broth and heavy cream. Bring to a boil then simmer until the sauce in thickened and reduced by almost half, 10 minutes.
Step 7
Add the chicken back to the pan and simmer until the chicken is warmed and cooked through to 165 degrees f. Serve immediately with parsley for serving if desired.