https://www.onceuponachef.com/recipes/chicken-marsala.html

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Allergy Notes:
Remember to make some with gluten free flour for Katie.
For the lactose-free people, replace butter with oil and omit heavy cream.
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Place the flour, salt, and pepper in a ziplock bag. Add the chicken to the bag; seal bag tightly and shake to coat chicken evenly. Set aside.

Drain tofu and pat dry. Wrap in a clean towel or paper towel and set something heavy on top, like a cast iron skillet or a few cookbooks. Press, then slice tofu into ¼” thick slabs.

Dredge tofu in another flour, salt, and pepper mixture.

Heat the oil and 2/3 of the butter in a large skillet over medium-high heat. (Use a stainless steel pan for the best browning. Nonstick will work too, but you won’t get that nice golden color on the chicken.) Place the flour-dusted chicken/tofu in the pan, shaking off any excess first, and cook, turning once, until the chicken is golden and just barely cooked through and the tofu is crispy on the outside. Transfer the chicken/tofu to a plate and set aside.

Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes. Add the shallots, garlic, and a pinch of salt; cook for 1 to 2 minutes more. Add the (chicken/veg) broth, Marsala, heavy cream, thyme, salt, and pepper; use a wooden spoon to scrape any brown bits from the pan into the liquid.

Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color, 10 to 15 minutes (you’re going for a thin cream sauce; it won’t start to thicken until the very end of the cooking time).

Add the chicken/tofu back to the pan, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the protein is warmed through and the sauce thickens a bit more, 2 to 3 minutes.