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.