EASY Weeknight Chicken Dinner Recipe

Pound the chicken breasts to an even thickness for uniform cooking.

In a shallow dish, mix the flour, salt, and pepper. Dredge each chicken breast in the flour mixture, shaking off the excess.

In a large skillet, heat the olive oil and butter over medium-high heat until hot.

Add the chicken breasts to the skillet and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, add the sliced mushrooms and sauté for about 5 minutes, or until they are browned and tender.

Pour in the Marsala wine and chicken broth, scraping the bottom of the skillet to deglaze and incorporate any browned bits.

Bring the sauce to a simmer and let it cook for about 5 minutes, allowing it to reduce slightly.

Return the chicken to the skillet, spooning the sauce over the top. Cook for an additional 2-3 minutes to heat through.

Garnish with chopped parsley before serving.

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