Cheesecake Factory Chicken Marsala and Mushrooms Delight

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 8 ounces cremini mushrooms, sliced
• 1 cup chicken broth
• 1 tablespoon balsamic vinegar
• 1 tablespoon fresh rosemary, chopped
• 0.25 cup heavy cream
• 1 tablespoon fresh parsley, chopped

Instructions

1. In a shallow dish, combine flour, salt, pepper, garlic powder, and onion powder. Dredge each chicken breast in the flour mixture, ensuring they are fully coated. Shake off any excess flour.
2. In a large skillet, heat olive oil over medium-high heat. Once hot, add the chicken breasts and cook for about 5-6 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
3. In the same skillet, add the butter. Once melted, add the sliced mushrooms and sauté for about 5-7 minutes until they are softened and golden brown.
4. Pour in the chicken broth and balsamic vinegar, scraping the bottom of the skillet to deglaze and add flavor. Let it simmer for about 3 minutes.
5. Return the chicken to the skillet and add fresh rosemary, stirring gently to coat the chicken in the sauce. Let it simmer for an additional 3-4 minutes.
6. Stir in the heavy cream and cook for another 2 minutes, allowing the sauce to thicken slightly. Adjust seasoning if necessary.
7. Place a chicken breast on each plate and spoon the mushroom sauce over the top.