Creamy Chicken Marsala (Print Version)

# Ingredients:

01 - 4 small boneless skinless chicken breasts, pounded to 1/4-inch thickness.
02 - 1/4 cup all-purpose flour.
03 - 1 teaspoon kosher salt.
04 - 1/2 teaspoon garlic powder.
05 - 1/2 teaspoon dried oregano.
06 - 1/4 teaspoon black pepper.
07 - 3 tablespoons olive oil.
08 - 2 tablespoons salted butter.
09 - 16 ounces crimini or button mushrooms, sliced.
10 - 1/2 onion, chopped.
11 - 4 cloves garlic, minced.
12 - 1 1/2 cups Marsala wine.
13 - 3/4 cup chicken broth.
14 - 1/4 teaspoon salt.
15 - 1/8 teaspoon pepper.
16 - 1/2 cup heavy cream.
17 - 2 tablespoons fresh parsley, chopped.

# Instructions:

01 - Mix flour, salt, pepper, garlic powder, and oregano in a large zip-top bag.
02 - Add chicken to the bag and shake to coat evenly.
03 - Heat butter and 2 tablespoons oil in skillet. Cook chicken until light brown, 2-3 minutes per side. Remove and keep warm.
04 - Add remaining oil, mushrooms, and onion. Cook 7-8 minutes. Add garlic and cook 30 seconds.
05 - Add wine, broth, cream, salt, and pepper. Scrape pan bottom and cook 10-12 minutes until reduced.
06 - Return chicken to pan, spoon sauce over top. Simmer 2-3 minutes until chicken is done and sauce thickens.

# Notes:

01 - Serve over angel hair pasta or mashed potatoes.
02 - Recipe adapted from All Recipes.

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