Pre-prep: Wash and slice mushrooms. Chop shallots, mince the garlic, chop parsley, and measure out all ingredients.

Slice each chicken breast in half, horizontally, parallel to the cutting board. Place each piece of chicken between two pieces of plastic wrap. Using the smooth side of a meat mallet, gently pound each piece of chicken to a uniform thickness of 1/3”– ½” thick, being careful not to tear the chicken.

Mix flour, salt and pepper in shallow dish. Dredge all sides of each piece of chicken with the flour mix. Shake off excess flour and set chicken aside.

Heat olive oil in large skillet over medium-high heat. When hot and the oil is shimmering, add the butter. Once the butter has melted, add the chicken pieces, making sure not to crowd them in the pan. Work in batches, if necessary, or use two pans. Cook the chicken about 3 minutes per side, or until their internal temperature registers 165°F on an instant read thermometer. Remove the chicken from the pan and place in heatproof dish. Cover. Place chicken in oven set to the warm or lowest setting or, alternatively, tent with tin foil to keep the chicken pieces warm.

Over medium heat, add 1 more tablespoon each of olive oil and butter to the pan and sauté the mushrooms, stirring frequently, for 5-6 minutes, or until their water has evaporated and they start to brown.

Reduce heat to medium-low and add the shallots, cooking and stirring constantly until they start to become translucent- approximately 1½ - 2 minutes. Add the garlic and a couple of sprigs of fresh thyme. Cook for about 20-30 seconds, stirring constantly. Do not let garlic scorch. Reduce heat, if necessary.

Remove pan from heat and slowly pour in the Marsala. Return pan to stovetop and bring wine to a boil over medium heat, using a wooden spoon to scrape up any brown bits (fond) on the bottom of the pan with a wooden spoon. Reduce heat to medium low and let wine reduce to about half then add the chicken stock into which ½ tbsp cornstarch has been whisked and cook over medium low heat for apx. 3 minutes. Stir in the Worcestershire Sauce, Dijon mustard, and Italian seasoning until blended. If using, stir in the whipping cream. Cook slowly over low heat for about 4-6 minutes, until sauce thickens, stirring frequently.

Return the chicken pieces to the pan and heat for about 2-3 minutes, coating chicken pieces with the sauce.

Sprinkle with chopped fresh parsley and serve immediately alongside rice, pasta, or favorite potato side dish and vegetable(s) of choice.