• Pound or slice the chicken breasts to ¼- to ½-inch thickness and cut in half or into smaller portion sized pieces. Season both sides with salt and pepper, to taste.
• Add ½ cup flour to a shallow dish or bowl.

Dredge and Cook the Chicken

• Add 3 tablespoons olive oil to a large skillet over MEDIUM-HIGH heat.
• Dredge each piece of seasoned chicken breast into the flour, coating both sides, and place them in the skillet. Cook the chicken in batches, if necessary, to avoid overcrowding the skillet. Add additional olive oil between batches, if needed. Cook for approximately 3 to 4 minutes per side, or until nicely browned and cooked through. Transfer the chicken to a plate and set it aside.

Make the Marsala Sauce

• Add 1 tablespoon olive oil to the skillet and return it to MEDIUM heat. Add the diced shallot and cook, stirring, for a minute or two to soften. Add the garlic and cook, stirring, until fragrant, and then add the mushrooms. Sauté the mixture for several minutes, or until the mushrooms have softened. Season with thyme, salt and freshly ground black pepper, to taste and sprinkle 4 teaspoons flour over the top. Toss the mushroom mixture with the flour and seasonings to combine.
• Add the marsala to the skillet and increase the heat slightly to bring it to a boil. Cook and whisk for a minute or two at a low boil to reduce the marsala just slightly. Add the chicken broth (or stock) and continue to cook and whisk until the sauce is silky and slightly thickened. Add the butter and allow it to melt into the sauce.
• Reduce the heat to LOW and return the cooked chicken to the skillet, spooning some of the sauce over each piece.
• Garnish with fresh parsley and serve.