1. Prepare the chicken
   • (optional): If you have one, use a meat mallet to pound the chicken breasts to an even thickness of about 1/2 inch.
   • Generously season both sides of the tender chicken breasts with salt and pepper to prep it for dredging. 
   • Tip: I like using a large ziplock bag then add the chicken and seasonings and toss it about inside to get everything covered – you can also put a bit of flour in it and swirl it around from the outside (instead of dredging it).
   • Lightly dredge the chicken in flour, shaking off any excess.
2. Cook the chicken
   • In a large skillet, heat 2 tablespoons of olive oil over medium-high heat and add the chicken – cook it until it’s golden brown on both sides (note: depending on what flour you use, the browning can vary).
   • Once cooked, remove the chicken from the skillet and set it aside on a separate plate at room temperature.
3. Prepare Marsala Wine Sauce
   • Add 1 tablespoon of olive oil to the same skillet and cook the mushrooms until they’re browned and their moisture has evaporated – takes about 5 minutes.
   • Pour in the Marsala wine and scrape up any browned bits from the bottom of the frying pan, then stir in the chicken broth and butter, and bring the sauce to a simmer for a few minutes to reduce/thicken it.
   • Tip: For a creamy sauce use some butter and cream cheese (or heavy cream)!
4. Assemble Chicken Marsala
   • Add the cooked chicken back to the pan and pour some of the sauce over it.
   • Let the chicken cook in the creamy mushroom sauce for about 10 minutes or until it’s cooked through – you will see the sauce likely reduce a bit more (that’s great!).
   • Season with salt and pepper, and stir in freshly chopped parsley – then serve over pasta, mashed potatoes, rice, or a light salad!

Note: If the sauce reduces too much, simply mix in extra chicken broth or water.