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In a shallow dish season flour with salt and pepper.
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Dredge the chicken into the flour mixture and shake off excess.
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Place a cast-iron skillet over medium-high heat. Add 2 tablespoons of olive oil and 2 tablespoons of butter. Once simmering, add the chicken and cook on each side for 3-4 minutes, until browned.
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Transfer chicken to a plate. Cover with foil to keep warm.
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In the same pan, melt 2 tablespoons of butter. Add the mushrooms and saute for about 2-3 minutes until browned, then add the minced garlic and cook for another 1 minute.
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Pour the Marsala wine to the skillet and bring to a boil. Boil for 3-4 minutes, while scraping off the browned bits of chicken.
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Pour in the cream and return the chicken back into the sauce. Cook until the sauce thickens.
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Garnish with chopped parsley and serve with pasta.