Creamy Chicken Marsala

Steps

1. Thickly slice the brown mushrooms and set them aside.
2. Finely mince two large garlic cloves and finely chop two tablespoons of fresh parsley.
3. Cut the chicken breasts in half lengthwise to create four even cutlets. Pound each cutlet between layers of plastic wrap until it is about 1/3 to 1/4 inch thick.
4. Season the chicken all over with salt and black pepper.
5. Pour flour into a shallow bowl, then dip each chicken cutlet in the flour, shaking off any excess.
6. Place a large skillet over medium heat. Add olive oil and butter. Once melted and hot, add the chicken to the pan in a single layer.
7. Sauté the chicken for about three minutes per side until golden brown and cooked through (reaching 165 degrees Fahrenheit).
8. Remove the chicken from the pan and cover with foil to keep warm.
9. Add the thickly sliced mushrooms to the skillet, adding more oil as needed. Sauté for another five minutes until soft and golden.
10. Sprinkle the mushrooms with onion powder and minced garlic. Sauté for 30 seconds, stirring constantly, or until fragrant.
11. Pour in the dry Marsala wine. Boil it down for four to five minutes until most of the liquid has evaporated.
12. Add the chicken stock while stirring the sauce.
13. Slowly pour in the heavy whipping cream and bring the sauce to a simmer. Continue cooking for another four to five minutes, or until slightly thickened.
14. Season the sauce with salt to taste.
15. Add the cooked chicken cutlets back into the pan.
16. Sprinkle the top of the dish all over with fresh parsley.
17. Spoon the sauce over the chicken and keep it on the heat just until heated through, then remove from the stove.