Place your chicken breasts between two pieces of plastic wrap. Use a mallet to pound them until they are very thin. This helps the meat cook quickly and stay very tender.

Dredge the thin chicken pieces in a bowl of flour. Shake off the extra flour so the coating is very light. This creates a golden crust when you fry the meat.

Heat the butter and oil in your large sauté pan. Brown the chicken for three minutes on each side now. Remove the meat and set it aside on a plate.

Add the sliced mushrooms to the same hot pan today. Sauté them until they are brown and very soft. Add the garlic and cook for one more minute safely.

Pour the Marsala wine into the pan to deglaze it. Scrape the bottom to get all the tasty brown bits. Let the wine bubble until it reduces by half.

Stir in the chicken stock and the heavy cream now. Place the chicken back into the pan to finish cooking. Garnish with fresh parsley right before you serve the dish.