Chicken Marsala🍄

1. Season a plate of flour with Adobo and garlic powder.
2. Pat dry 4 to 5 chicken breast cutlets and coat them evenly in the seasoned flour.
3. In a pan, heat cooking oil on medium heat and add 2 tablespoons of butter.
4. Once the butter is melted, cook the floured chicken cutlets for about 3 minutes on each side until golden brown, then set them aside.
5. In the same pan, add 3 more tablespoons of butter, 2 cups of sliced baby Bella mushrooms, 1 finely chopped shallot, and 4 cloves of minced garlic.
6. Let this mixture cook for about 15 minutes.
7. Add 1 cup of Marsala wine and 1 cup of chicken broth to the pan. Continue to cook for a few minutes to allow the alcohol to cook off.
8. Then, add 3/4 cup of heavy whipping cream and season with salt and pepper to taste (or use a little soy sauce instead of salt).
9. Return the cooked chicken back into the pan with the sauce and cook for about 3 minutes to allow the sauce to thicken.
10. Take the pan off the heat and add fresh parsley before serving.
11. Serve Chicken Marsala with pasta or potatoes. Enjoy!