1-First, place the flour, ¾ teaspoon salt, and ¼ teaspoon pepper in a resealable plastic bag. Add the chicken, seal tightly, and shake to coat evenly, which helps create a light crust. This step, taking about 5 minutes, sets the foundation for golden, tender chicken.

2-Next, heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat, preferably using a stainless steel pan for the best browning. Add the flour-dusted chicken, shaking off any excess, and cook, turning once, until it’s golden and just cooked through, about 5 to 6 minutes. Transfer the chicken to a plate and set it aside to rest.

3-Then, melt the remaining 1 tablespoon of butter in the same pan. Add the mushrooms and cook, stirring frequently, until they start to brown, which takes 3 to 4 minutes, enhancing their earthy flavor. Follow by adding the shallots, garlic, and ¼ teaspoon salt; cook for 1 to 2 minutes to build aroma.

4-After that, pour in the chicken broth, Marsala wine, heavy cream, thyme, ¼ teaspoon salt, and ⅛ teaspoon pepper. Scrape the brown bits from the pan into the liquid to incorporate all those flavorful elements. Bring the mixture to a boil, then reduce the heat to medium and simmer uncovered until the sauce reduces by half, thickens slightly, and darkens, about 10 to 15 minutes.

5-Finally, return the chicken and any accumulated juices to the pan. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens more, 2 to 3 minutes. For serving, sprinkle with fresh parsley if you like. This recipe adapts easily, and for more recipe ideas, check out an external guide like Italian Chicken Marsala Recipe for additional inspiration.