Instructions:

1. Preheat your oven to 375°F (190°C).
2. Season the chicken breasts with salt and pepper.
3. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the chicken breasts and cook for 2-3 minutes on each side, or until browned. Remove the chicken from the skillet and set aside.
4. Reduce the heat to medium and add the remaining 1 tablespoon of butter to the skillet. Add the minced garlic and cook for 1 minute, or until fragrant.
5. Pour in the Marsala wine and bring the mixture to a simmer. Scrape up any browned bits from the bottom of the skillet with a wooden spoon.
6. Add the heavy cream and chicken broth to the skillet, whisking constantly to combine. Bring the mixture to a simmer and cook for 2-3 minutes, or until slightly thickened.