A creamy and flavorful twist on the classic Chicken Marsala, perfect for a cozy dinner.
Pound the chicken breasts to an even thickness.
Use a plastic wrap to avoid mess while pounding the chicken.
Mix the flour, garlic powder, oregano, salt, and pepper in a shallow dish.
Ensure the spices are evenly distributed in the flour mixture.
Coat the chicken breasts in the seasoned flour mixture.
Shake off excess flour to avoid clumping.
Heat butter and olive oil in a skillet over medium heat.
Ensure the butter is fully melted before adding the chicken.
Cook the chicken until golden brown on both sides, then remove from the skillet.
Avoid overcrowding the skillet to ensure even browning.
Add the mushrooms to the skillet and sauté until tender.
Stir occasionally to prevent sticking.
Pour in the Marsala wine and let it reduce slightly.
Scrape the bottom of the skillet to deglaze and incorporate flavors.
Stir in the heavy cream and grated Parmesan cheese, mixing until smooth.
Whisk continuously to prevent the sauce from curdling.
Return the chicken to the skillet and simmer until fully cooked.
Ensure the chicken is fully coated in the sauce for maximum flavor.
Serve the chicken with the creamy sauce and mushrooms, garnished with additional Parmesan if desired.
Serve immediately for the best taste and texture.
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