Creamy Chicken Marsala Recipe

In a small bowl, combine garlic powder, thyme powder, onion powder, salt and pepper. Season your chicken with the powder mixture. Dredge the pieces in flour, shaking off any excess. Transfer to a plate and set aside.
Heat a large skillet over medium-high heat. Add the cooking oil and 1 tablespoon butter. Once hot, slowly add each chicken to the skillet. Cook until golden brown, about 5 to 10 minutes. Flip the chicken over and cook the other side until the internal temperature reaches 160 to 165ºF (71 to 74ºC), about 5 minutes or depending how large your chicken cuts are. Set it aside.
Heat remaining butter over medium heat and sauté garlic and onion until translucent. Add your mushrooms and cook until caramilized and tender.
Over high heat, pour the Marsala wine and chicken broth. Bring the liquid to a boil, then reduce the heat to medium and simmer, until the sauce is reduced by about half, slightly thickened, and darkened in color about 10 to 15 minutes.
Pour the heavy cream and simmer until the sauce has thickened, about 3 to 5 minutes. Season with salt and pepper to taste.
Add the chicken back to the skillet, along with any juices that accumulated on the plate and simmer until the chicken is warmed through and the sauce is completely thickened. Sprinkle some cinlatro for garnish. Serve and enjoy.