Old Spaghetti Factory Chicken Marsala Recipe

Begin by preheating the oven to 375°F.

Place the chicken breasts between two sheets of plastic wrap and pound them with a meat mallet until they are even and about 1/4 inch thick.

Season both sides of the chicken breasts with salt and pepper and coat them in flour.

Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken to the skillet and cook for 3-4 minutes on each side until browned.

Remove the chicken from the skillet and add the mushrooms. Cook for 2 minutes until they are lightly browned.

Add the marsala wine and chicken broth to the skillet and bring to a simmer, stirring to scrape up any browned bits from the bottom of the pan.

Reduce the heat to low and add the butter, stirring until it melts and the sauce thickens.

Return the chicken to the skillet and spoon the mushroom and sauce over the chicken.

Bake in the preheated oven for 10-15 minutes, until the chicken is cooked through and the sauce is bubbly.

Remove from the oven and sprinkle with chopped parsley before serving.