In a bowl, season thinly sliced chicken breast with paprika, black pepper, Italian seasoning, and salt. Mix well to coat. Optional: skip paprika for a milder flavor
In a shallow tray, add all-purpose flour, black pepper powder, and salt. Combine them thoroughly
Now, coat the seasoned chicken in the flour mixture, making sure to shake off any excess flour. Your chicken breast is now ready for pan-frying
In a medium-heat pan, heat olive oil and 1 tsp of butter, spreading them evenly with a spatula. Fry chicken breast for 4-5 minutes per side until golden
Remove the golden fried chicken breast, cover them with foil, and set them aside for later use
In the same pan with the remaining oil, add 1 tsp of butter and the mushrooms. Sauté them for 2-3 minutes or until they become tender and soft
Now, add another 1 tsp of butter and toss in the chopped garlic and shallots. Sauté them until they release their aromatic fragrance
Season the veggies with a little chicken seasoning, black pepper, salt, and add fresh thyme leaves. Mix everything thoroughly
Pour in the Marsala wine, chicken broth, and heavy cream. Stir well to combine, and bring the mixture to a boil. At this stage, you can taste and adjust the seasoning if needed
Add pan-fried chicken breast, coat with Marsala sauce, and simmer over medium-low heat until sauce thickens, occasionally coating chicken with sauce
Finally, garnish the dish with fresh parsley leaves and remove it from the heat. Your delicious Chicken Marsala is now ready to enjoy
Serve this Chicken Marsala over pasta, rice, or alongside roasted vegetables for a well-rounded meal