In a ziplock bag, mix together flour, salt, and pepper. Add the chicken, seal the bag tightly, and give it a good shake. This coating sets the stage for a flavorful chicken experience. Let it sit for a while to allow the magic to happen.

Heat a mix of oil and butter in a spacious skillet, ensuring it’s stainless steel for that perfect browning effect.

Take the flour-coated chicken and cook it until it reaches a glorious golden hue, achieving perfection in about 5 to 6 minutes. Allow the chicken to rest on a plate, eagerly awaiting its next act.

In the same pan, melt a tablespoon of butter.

Introduce mushrooms, shallots, garlic, and a pinch of salt, creating a delightful melody of flavors. Let them dance together for 3 to 4 minutes, infusing the dish with a harmonious blend of textures and tastes.

Pour in a symphony of broth, Marsala wine, heavy cream, thyme, salt, and pepper. Use a wooden spoon to serenade the pan, scraping up any flavorful bits from the bottom. Bring this mixture to a lively boil, then let it simmer, reducing by about half for 10 to 15 minutes. Witness the thin cream sauce reaching a crescendo of flavors.

Bring back the golden chicken along with its accumulated juices to the pan.

Let it simmer on low heat until the chicken is thoroughly rehearsed and the sauce thickens a tad more, a finale lasting 2 to 3 minutes.

Sprinkle a bit of fresh parsley, if desired, for a final green flourish. Present your culinary masterpiece to applause. Your Marsala Chicken, a culinary sonnet with layers of flavor, is now ready for its encore on the dining stage.