1-First Step: Prepare the Chicken: Pound the chicken breasts or tenderloins to an even ¼-inch thickness for uniform cooking. Season with salt, freshly ground black pepper, and optionally garlic powder. In a shallow dish or resealable bag, combine the flour with ¾ teaspoon salt and ¼ teaspoon black pepper. Dredge the chicken pieces in this mixture, ensuring even coating and shaking off excess flour. Set aside.

2-Second Step: Brown the Chicken: Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and cook for about 4-5 minutes per side, until golden brown and nearly cooked through. Remove chicken and set aside, keeping it warm.

3-Third Step: Sauté Vegetables: In the same pan, melt the remaining tablespoon of butter. Add sliced mushrooms and cook, stirring frequently, for 3 to 5 minutes until browned and tender. Add chopped shallots, minced garlic, and ¼ teaspoon salt. Sauté for 1 to 2 minutes until fragrant and softened.

4-Fourth Step: Make the Sauce: Pour in chicken broth, Marsala wine, and heavy cream. Stir in fresh thyme and season with an additional ¼ teaspoon salt and ⅛ teaspoon black pepper. Scrape the pan bottom to release browned bits, which add flavor. Bring the mixture to a boil, then reduce heat to medium and simmer uncovered for 10 to 15 minutes until the sauce thickens and reduces by half.

5-Fifth Step: Finish Cooking: Return chicken and any accumulated juices to the skillet. Lower heat to simmer gently for 2 to 3 minutes, allowing the chicken to warm through and the sauce to thicken further.

6-Final Step: Garnish and Serve: Taste and adjust seasoning with salt and pepper if needed. Garnish with chopped fresh Italian parsley for a pop of color. Serve your chicken marsala with sides like mashed potatoes or al dente pasta for a beautiful, flavorful meal.