Chicken Marsala

In a ziplock bag, combine the flour, ¾ teaspoon salt, and ¼ teaspoon pepper. Add the chicken to the bag, seal tightly, and shake to coat the chicken evenly with the seasoned flour. Set the coated chicken aside.

Heat the olive oil and 2 tablespoons of butter in a large stainless steel skillet over medium-high heat. Shake off any excess flour from the chicken and place it in the pan. Cook the chicken, turning once, until golden brown and just barely cooked through, about 5 to 6 minutes total. Transfer the cooked chicken to a plate and set aside.

In the same skillet, melt the remaining tablespoon of butter. Add the mushrooms and cook, stirring frequently, until they begin to brown, 3 to 4 minutes. Add the shallots, garlic, and ¼ teaspoon of salt; cook for 1 to 2 minutes more. Pour in the broth, Marsala, heavy cream, thyme, ¼ teaspoon salt, and ⅛ teaspoon of pepper. Use a wooden spoon to scrape any browned bits from the pan into the liquid. Bring the sauce to a boil, then reduce heat to medium and gently simmer, uncovered, until reduced by half and slightly thickened, 10 to 15 minutes. Return the chicken to the pan with any accumulated juices, reduce heat to low, and simmer until warmed through and the sauce thickens slightly, 2 to 3 minutes. Sprinkle with parsley before serving, if desired.