Prepare the chicken: In a shallow dish, combine flour, salt, and pepper. Dredge chicken breasts in the flour mixture.

Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until browned on both sides. Remove chicken from skillet and set aside.

Make the sauce: In the same skillet, add Marsala wine, chicken broth, heavy cream, and butter. Bring to a simmer and cook until the sauce thickens.

Add mushrooms and thyme: Add mushrooms and thyme to the sauce. Cook for 2-3 minutes, or until mushrooms are tender.

Return chicken: Return chicken breasts to the skillet and coat with the sauce. Cook for 2-3 minutes more, or until chicken is cooked through.

Serve: Serve immediately, garnished with fresh parsley.

Tips:

For a richer flavor, use a higher quality Marsala wine.

You can substitute portobello mushrooms for white button mushrooms.

Serve Chicken Marsala over a bed of pasta or mashed potatoes.

Enjoy your restaurant-quality Chicken Marsala at home!