Chicken Marsala

1: Season chicken breasts with salt and pepper and dredge lightly in flour.

2: Heat a pan to medium high and add 2 Tbsp of butter plus 2 Tbsp oil.

3: Add chicken breasts and sauté for 4 minutes per side, then set aside.

4: Add remaining 2 Tbsp of butter and 2 Tbsp oil to the same pan.

5: Add the mushrooms and mix with the fats, then do not touch for 4 minutes.

6: Stir and brown the other side of the mushrooms.

7: Add diced yellow onion and sauté for 3 minutes.

8: Add minced garlic and sauté for 30 seconds.

9: Pour in the Marsala wine, scraping the bottom to remove browned bits.

10: Let it come to a boil and reduce by half, about 7-8 minutes.

11: Add chicken broth and heavy cream, then simmer for a few minutes.

12: Add the remaining 1 Tbsp of butter.

13: Add the chicken back into the pan for another minute, ensuring it reaches 165° internally.

14: Check seasonings and adjust salt and pepper if needed.

15: Plate and garnish with chopped parsley.