Step 1

Cook the fettuccine according to package instructions.

Step 2

While the fettuccine is cooking, slice the chicken breasts in half.  If there are parts of the chicken that remain thick (about more than a 1/2 inch), pound them thin.  Season the chicken with salt and pepper on both sides.

Step 3

In a larget skillet, heat 2 tablespoons of extra virgin olive oil over medium heat.  Add the sliced chicken to the pan and cook for about 5 to 6 minutes on each side or until a meat thermometer reads 165 degrees.

Step 4

Remove the chicken from the pan and cover loosely with tin foil.

Step 5

Add the butter to the skillet and melt.  Add in the mushrooms and the garlic.  Cook until the mushrooms are soft, about four minutes.

Step 6

Stir in the flour througly, so you can no longer see streaks of white. Slowly pour in the chicken stock, scraping up browned bits at the bottom. It works best if you pour in a little, stir it in to combine, and then a little more. Pour in the Marsala wine.  Bring to a simmer and cook until the sauce thickens and reduces by almost half, about six minutes, stirring occasionally. Stir in the heavy cream.

Step 7

Return the chicken to the pan. Spoon the sauce and mushrooms over the chicken and serve over the fettuccine.