2 large chicken breasts (sliced in half lengthwise to make thin cutlets)

Salt & pepper or Montreal Steak Seasoning to taste

½ cup all-purpose flour

2 tbsp olive oil

2 tbsp butter

8 oz mushrooms, sliced

2 large shallots

2 cloves garlic, minced

¾ cup Marsala wine (dry preferred)

½ cup chicken broth

½ cup heavy cream (optional, but recommended)

2–3 tbsp fresh Italian parsley, finely chopped

2-3 tbsp fresh thyme, removed from stems 

Season both sides of the chicken with salt and pepper or Montreal Steak Seasoning.

Lightly dredge in flour and shake off excess.

Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat.

Cook chicken for 3–4 minutes per side until golden and cooked almost all the way through. Remove and set aside.

In the same pan, add shallots and mushrooms and cook until browned and softened (about 5–7 minutes).

Stir in garlic and cook for 30 seconds.

Sprinkle entire mixture with a little more flour and cook for an additional 3 minutes to get rid of the flower taste.

Pour in Marsala wine and scrape up any browned bits from the pan.

Add chicken broth and let simmer for 5 minutes.

Stir in heavy cream and 1 tbsp butter.

Let simmer until slightly thickened.

Return chicken to the pan and spoon sauce over the top.

Sprinkle in half of the parsley and thyme and simmer for 2–3 minutes to finish cooking through.