Dredge chicken in flour seasoned with salt and pepper.

 In a skillet, heat butter and olive oil over medium heat. Cook chicken until golden (3–4 mins per side). Remove and set aside.

 In the same skillet, sauté mushrooms and garlic until tender (5 mins).

 Add Marsala wine and chicken broth, simmer 5–7 mins to reduce slightly.

 Return chicken to the skillet, simmer 10 mins until sauce thickens and chicken is cooked through.

 Garnish with parsley and serve with pasta, rice, or mashed potatoes.

Prep time: 10 mins
Yield: 4 servings
Calories: ~400 per serving