Step 1

In a small bowl, whisk together the flour, salt and pepper. Dredge each chicken filet into the flour, shake off the excess and set aside.

Step 2

Melt 2 Tbsp of the butter into a large skillet over medium high heat, add the chicken breast (you may have to work in batches) and brown on both sides, about 2-3 minutes per side. (we are just browning the chicken, not cooking it all the way though) Once browned, transfer the chicken to a plate and set aside.

Step 3

In the same skillet, melt the other 2 Tbsp of butter over medium high heat and add the sliced mushrooms, saute the mushrooms for 5 minutes. Add in the sliced onion and minced garlic and saute for another 5 minutes. Pour in the marsala wine and continue cooking over medium high heat until the alcohol has cooked out, about 5 minutes.

Step 4

In the same pan, pour in the chicken stock and heavy cream, stir and add the browned chicken filets along with any juices on the plate. Bring the sauce and chicken to a boil, then lower the heat to medium low and let simmer for 20 minutes. The sauce will reduce and become thick.

Step 5

Once thickened, remove from the heat and serve over pasta. Garnish with fresh parsley if desired. Enjoy!