Cut chicken breasts so they are about 1/4” thick. Pat dry the chicken. Dredge through the seasoned flour and shake off excess flour. Heat oil and butter in a large skillet on medium heat. When hot cook the chicken in batches. If needed add more oil and butter. Remove cooked chicken to a serving platter.

If needed add some more oil and butter. Add shallots to the skillet the chicken was cooked in. Cook 1 minute. Add mushrooms, cover the skillet and cook until mushrooms are done. About 2-3 minutes. Add garlic and stir for 30 seconds.

Add Marsala wine and bring to a low boil for 5 minutes. You want to reduce liquid volume by half. Add chicken stock, thyme, parsley, and heavy cream. Bring to a low boil for 5 minutes to slightly thicken the sauce. Turn off heat and add butter and stir in until melted. Taste sauce and make adjustments if needed.

Pour mushrooms and sauce over the chicken on the serving plate. To serve plate some pasta, ladle some sauce over the pasta and place chicken on top of the pasta and cover with mushrooms and sauce. Garnish with red pepper flakes and or green onions. Enjoy.