Buca Di Beppo Chicken Marsala Recipe

Preheat the oven to 200°F.

In a shallow dish, combine the flour, salt, and pepper.

Coat the chicken breasts in the flour mixture.

Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.

Add the chicken and cook until golden brown on both sides, 3-4 minutes per side.

Remove the chicken from the skillet and place on a baking sheet, then transfer to the oven to keep warm.

Add the remaining butter to the skillet and sauté the mushrooms until tender, about 5 minutes.

Deglaze the skillet with the Marsala wine, scraping up any brown bits from the bottom.

Add the chicken broth and bring the mixture to a simmer, cooking until the liquid has reduced by half, about 10 minutes.

Stir in the heavy cream and cook for an additional 5 minutes until the sauce has thickened.

Return the chicken to the skillet and coat in the sauce.

Garnish with chopped parsley and serve hot.