Slice the chicken breast in half, length-wise, and place each half separately between wax paper. Pound the chicken with the the flat side of a meat mallet, or whatever instrument is available.

Grab a medium saucepan and heat the oil over a medium high heat. Spread the flour onto a plate and start coating the chicken breasts, making sure to shake off any excess flour but also cover the whole breast.

When the oil is hot, saute the chicken until browned on both sides (try to only turn once). About 5 minutes each side. Transfer the browned chicken to a plate and set aside.

Drain the oil out of the pan and start sauteing the mushrooms. Don’t worry, they will release a lot of juices during the cooking process so oil isn’t really needed. Remove any excess liquid from the pan if necessary.

Once the mushrooms have softened, add the marsala wine, and scrape the sides and bottom of the pan of all browning residues. Let cook for a little bit to burn off the alcohol in the wine. Add the chicken stock and simmer for a minute, then stir in the butter and add the chicken.

Let the chicken simmer gently for about 1-2 minutes, or until it has been coated in a slightly sticky sauce.

When it’s ready to serve, put the chicken on a plate and spoon some of the remaining mushroom sauce mixture over top. Add salt and pepper to taste and fresh parsley for garnish. Enjoy!