Decadent Marsala Wine-Infused Chicken

Season the chicken breasts with salt and freshly ground black pepper on both sides. Dredge each piece lightly in flour, shaking off any excess.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 5-7 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
In the same skillet, add the remaining 2 tablespoons of olive oil. Add the chopped onion and cook for 3-4 minutes, until softened and translucent.
Add the minced garlic and sliced mushrooms to the skillet, cooking for an additional 3-4 minutes until the mushrooms are tender.
Pour in the Marsala wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for 5-7 minutes, allowing the wine to reduce slightly.
Stir in the heavy cream and chicken broth, bringing the mixture to a simmer. Continue to cook for 5 minutes until the sauce thickens and becomes creamy.
Return the cooked chicken breasts to the skillet, spooning some of the sauce over the top. Let the chicken simmer in the sauce for 5 more minutes, allowing it to absorb the flavors.
Sprinkle the fresh parsley over the chicken just before serving.
Serving and Storage Tips: