Directions

1. Mix together in a shallow bowl (a pie plate works well) the flour, salt, pepper and garlic powder.
2. Dredge the chicken fillets through the flour mixture until evenly coated, shaking off the excess.
3. Heat the oil and 2 tablespoons of butter in a large skillet (do not use a non-stick pan) over medium-high heat.
4. Carefully place the 4 coated chicken fillets into your skillet and brown both sides (approximately 3-4 minutes per side). Make sure to turn the fillets over only once. If your skillet is not large enough, you can cook 2 fillets at a time. Transfer the cooked fillets to a plate.
5. In the same pan, with the remaining juices and oil, melt 1 tablespoon of butter, scraping the bottom of the pan.
6. Add the mushrooms and cook for 3 to 4 minutes, until they begin to brown.
7. Add the shallot and garlic and cook for one minute.
8. Pour in the chicken broth and Marsala wine – simmering until the sauce reduces in half and thickens (approximately 10-12 minutes).
9. Slowly stir in the heavy cream and then add your 4 cooked chicken fillets.
10. Cook for another 3-5 minutes until the sauce is thickened, sprinkling the fresh thyme and parsley over the mixture.
11. Remove from heat and serve immediately. This dish can be served as is or over angel hair pasta.