Chicken Marsala Recipe

0 Butterfly your chicken breasts by cutting them in half widthwise so that you have 4 thin chicken breasts (vs. 2 thick ones).
1 To a medium-sized bowl, add the flour, salt, and pepper and whisk to combine.
2 Toss the butterflied chicken breasts in the flour mixture to coat on both sides, shaking off any excess flour mixture back into the bowl.
3 Melt 1 tablespoon of the butter in a skillet over high heat. Once hot, sear the chicken for 3-4 minutes on each side, until slightly browned. Then, remove from pan, keeping any chicken juices or browned bits in the pan.
4 Add another tablespoon of butter to the pan that you seared the chicken in, followed by the shallot and garlic. Saute until slightly browned.
5 Add the last tablespoon of butter to the pan with the shallots, garlic, and mushrooms, and saute until browned and reduced in size.
6 Add the wine, cream, lemon juice, and thyme to the skillet, and bring to a simmer. Scrape up any browned bits on the bottom of the pan and stir as it cooks.
7 Once the sauce has thickened slightly, return the chicken to the pan. Let the sauce bubble for 3-4 minutes.
8 Garnish with parsley and a sprinkle of salt and pepper, then serve and enjoy!