Step 1

Warm a skillet over medium heat filled with 1/4 cup canola oil.

Step 2

Season the chicken with flour and the spice mixture until evenly coated, and shake off the excess flour. Place the chicken breasts in hot oil, and cook each side for 3-4 minutes.

Step 3

Remove the chicken from the heat, place it on a paper towel, and cover it.

Step 4

Using the same skillet, add two tablespoons of vegetable oil and mushrooms. Cook for three minutes or until the mushrooms are tender and fragrant. Add the garlic, and cook for an additional 30 seconds.

Step 5

Add 1 cup of marsala wine, and scrape off the crusty bits at the bottom of the pan. Bring the sauce to a rolling boil, then lower the heat to a simmer until the wine reduces by half.

Step 6

After the wine reduces, add the Worcestershire, brown sugar, Dijon mustard, chicken broth, salt, pepper, butter, and optional Porcini mushrooms. Stir it until it's combined and creamy.

Step 7

Place the chicken breasts back into the pan, and coat them with the Marsala sauce.

Step 8

Plate the chicken breasts, pour the extra marsala sauce, and garnish them with fresh parsley and Parmesan cheese. Enjoy!