Cut each chicken breast in half to make 2 thin steaks. Cover with a freezer bag or Go-Between and pound to 1 cm thickness using a meat mallet or rolling pin.

Sprinkle half the salt, pepper, and flour on the chicken and lightly rub to coat, shaking off the excess.

Heat half the butter and oil in a large non-stick pan over medium-high heat. Add the chicken and cook for 3-4 minutes until golden brown. Flip and cook for another 2 minutes, then remove from the pan.

In the same pan, add the remaining butter and oil. When melted, add eschalots and garlic, cooking for 1 minute.

Add sliced mushrooms and cook for 3 minutes, stirring regularly.

Pour in the Marsala wine, turn the heat to high, and boil for 3 minutes or until reduced by half.

Add chicken stock, cream, salt, and pepper. Stir well, reduce to a simmer, and cook for another 3-5 minutes until thickened.

Rewarm the cooked chicken in the sauce for 30 seconds.

Remove from heat, sprinkle with parsley, and serve over mashed potatoes, rice, pasta, or polenta.