Slice your chicken breasts in half to make four thin fillets.

Place each fillet between cling films and use a meat tenderizer to pound it until it’s about ¼ inch thick. Season with salt and pepper.

Coat each fillet in all-purpose flour, ensuring an even layer. Shake off any excess flour. This will help thicken the sauce later and give the chicken a nice crust.

Heat 1 tablespoon of butter in a non-stick skillet over medium-high heat.

Place the chicken fillets in the pan and cook for 3-4 minutes on each side until golden brown. Remove and set aside on a plate.

Add the remaining butter to the same skillet. Toss in your sliced mushrooms and minced garlic. Sauté for 5-6 minutes until soft and slightly browned.

Pour the Marsala wine into the pan. Use a whisk to scrape up any brown bits stuck on the skillet—that’s where all the flavor is hiding!

Stir in the chicken stock and bring the mixture to a gentle simmer. Cook for 5 minutes, letting the sauce reduce. If using cream, stir it in now for a richer texture.

Return the chicken fillets to the pan. Spoon the sauce over them. Simmer for another 5-8 minutes until the chicken is cooked through and the sauce thickens to your liking.

Sprinkle chopped parsley on top and serve the Chicken Marsala warm. Enjoy every bite!