In a shallow dish, mix the flour, salt, pepper, garlic powder, and onion powder. Dredge each chicken fillet in the seasoned flour
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Once hot, add the chicken fillets and cook for about 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside
In the same skillet, melt 1 tablespoon of butter. Add the minced shallots and garlic, sautéing for 2-3 minutes until softened and fragrant
Pour in the marsala wine and the chicken broth, scraping up any browned bits from the bottom of the skillet. Let it simmer for 10-15 minutes, allowing it to reduce and thicken
Pour in the heavy cream and return the chicken to the sauce, cooking for another 2-3 minutes until the sauce thickens
Garnish with freshly chopped parsley and enjoy!
Ingredients
2 Urban Meadow chicken breasts, halved horizontally to make 4 fillets
