Ingredients

6 boneless, skinless chicken breasts, pounded to even thickness
Salt and black pepper, to taste
¾ cup all-purpose flour, for dredging
3 tbsp olive oil
3 tbsp unsalted butter

Cheesecake Factory Chicken Marsala Sauce Ingredients:
16 oz cremini mushrooms, white mushrooms, sliced
3 cloves garlic, minced
1 cup dry Marsala wine
1 cup chicken broth
2 tbsp unsalted butter
¼ cup heavy cream, optional, for richer sauce
Fresh parsley, chopped, for garnish

Directions

Pat 6 boneless, skinless chicken breasts dry. Season both sides with Salt and black pepper. Dredge in ¾ cup all-purpose flour, shaking off excess.

Heat 3 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Cook chicken 3–4 minutes per side until golden and cooked through. Remove and set aside.

In the same skillet, add 16 oz cremini mushrooms. Sauté 4–5 minutes until lightly browned. Add 3 cloves garlic, cook 30 seconds until fragrant.

Pour in 1 cup dry Marsala wine scraping up browned bits. Reduce 2–3 minutes. Add 1 cup chicken broth, simmer 3–5 minutes until slightly thickened.

Lower heat, stir in remaining butter and ¼ cup heavy cream. Taste and adjust seasoning.

Return chicken to skillet, spoon sauce over each piece. Garnish with Fresh parsley. Serve with mashed potatoes, risotto, or sautéed vegetables.