Elegant Chicken Marsala with Creamy Mushroom Sauce

Season both sides of the chicken breasts with salt and pepper, to taste.

Add 1 tablespoon of olive oil to a large skillet over medium heat. When the oil is hot, add the chicken breasts and cook for 5-7 minutes on each side, until lightly browned and cooked through. Remove the chicken from the skillet and set aside on a plate.

In the same skillet, add the remaining 1 tablespoon of olive oil, then sauté the mushrooms and minced garlic for 3-5 minutes, until the mushrooms are tender and browned.

Pour in the Marsala wine, bring the mixture to a boil over medium-high heat, and let it cook for 2-3 minutes to reduce the wine and burn off the alcohol.

Stir in the chicken broth, heavy whipping cream, and ground mustard. Bring the sauce to a boil, then reduce the heat to low and let it simmer for about 10 minutes, or until the sauce thickens.

Return the cooked chicken breasts to the skillet, coating them with the sauce. Let the chicken simmer in the sauce for 2-3 minutes, allowing the flavors to meld together.

Serve the dish warm, garnished with fresh chopped parsley.