As September mornings become crisper and foliage turns a brilliant hue, I welcome the season with hearty food that will satisfy my family. One of my favorite fall recipes is Chicken Marsala with mushrooms. Marsala wine can be either dry or sweet. For this recipe, I use dry Marsala.

1/2 cup all-purpose flour
4 teaspoons kosher salt, divided
2 teaspoons ground black pepper, divided
1 teaspoon garlic powder
1 teaspoon paprika
3 large chicken breasts, halved widthwise
1/4 cup unsalted butter divided
2 tablespoons olive oil
1 medium yellow onion, thinly sliced
1 (8-ounce) package of sliced fresh baby portobello mushrooms
1 clove garlic, minced
1/2 Marsala wine
1/2 cup chicken broth
1/4 cup heavy whipping cream 

Preheat oven to 375°
Whisk together flour, 2 teaspoons salt, 1 teaspoon pepper, garlic powder, and paprika in a large bowl. Dredge chicken breasts in the flour mixture one at a time, coating them well.
In a Dutch oven, melt 2 tablespoons of butter at medium-high heat. Add 2 tablespoons oil. Add chicken breast and cook until golden brown and crispy, about 4-5 minutes on each side. Remove from pan. Add the remaining butter to the same skillet. Add onions and cook at medium-high heat until softened about 6 to 8 minutes. Add mushrooms and cook for 4 to 6 minutes. Add garlic and cook until fragrant, 1 to 2 minutes.
Reduce the heat to medium. Add Marsala and loosen bits from the bottom. Add chicken broth and cream. Return the chicken to the skillet and nestle it into the sauce. Sprinkle the remaining salt and pepper on top of the chicken.
Place in the oven and roast until the thickest part of the chicken registers 165°, about 10 to 15 minutes. Garnish with parsley, if desired. Serve immediately.