Instructions

1. Start by seasoning both sides of the chicken breasts generously on both sides with salt, pepper and the garlic powder.
2. Add the 1/2 cup of flour to a shallow plate or a resealable bag and coat the chicken completely, shaking off the excess flour.
3. Add the olive oil to a large skillet over medium heat then add the chicken breasts in a single layer to brown. Cook for 4-5 minutes on each side until nicely browned, then remove to a plate and cover with foil.
4. Add the butter to the same skillet, then add the mushrooms, seasoning with salt and pepper to taste. Stir to and cook for 7-8 minutes until nicely browned.
5. Add the onions, garlic and rosemary to the mushrooms, cooking for 3-4 minutes longer until the onions have softened. Sprinkle in the remaining tablespoon of flour and stir into the mushrooms for 1 minute.
6. Carefully pour in the marsala wine to deglaze the pan, scraping up any brown bits from the bottom of the skillet. Bring to a boil while whisking to prevent lumps from the flour, then let the marsala reduce for 1-2 minutes until it’s almost evaporated.
7. Pour in the chicken broth and cream then stir or whisk to combine.
8. Add the chicken breasts and any juices from the plate to the skillet, bring to a simmer and cook for 10 minutes.
9. Taste the sauce for seasonings, adjust with more salt and pepper if needed and serve with chopped parsley for garnish.