Step 1

Slice the chicken breasts in half width wise and then gently pound each sliced breast between two pieces of plastic wrap using a mallet. Maybe 15 to 20 gently pounds.

Step 2

Season each chicken breast on each side with salt and pepper and set aside.

Step 3

In a medium-size bowl mix together the flour and salt, and pepper until combined.

Step 4

Next, lightly dredge each chicken breast in the seasoned flour and knock off any excess. Set aside on a plate, platter, or cookie sheet tray lined with parchment paper.

Step 5

Heat the olive oil in a very large frying pan over medium heat to 350° F. Add a sprinkle of flour to the oil and if it turns light brown quickly, then you are good to go.

Step 6

Add in the chicken breasts and cook for 4 to 5 minutes or until browned. Flip over and cook for an additional 2 minutes.

Step 7

Set the chicken breasts aside and then add the sliced mushrooms to the pan and turn the heat up to high.

Step 8

Brown the mushrooms very well on all sides, which takes about 10 to 12 minutes while occasionally stirring.

Step 9

Push the mushrooms to 1 side of the pan and in the other side of the pan add in the shallots, garlic, and butter and cook while stirring for 1 minute or until lightly browned.

Step 10

Mix all of the ingredients together and then remove the pan from the burner.

Step 11

Deglaze with the marsala wine and then return the pan to the heat and cook until the amount of liquid is reduced in half.

Step 12

Add in the chicken stock and cook until the amount of liquid is reduced in half.

Step 13

Season the mushroom sauce with salt and pepper and then add the chicken back to the pan and cook for 30 to 45 seconds or until it is warmed.

Step 14

Garnish with parsley and serve.