Put the chicken breasts between two sheets of baking parchment and bash with a rolling pin until around 1-1.5cm thick. Combine the flour with salt and freshly ground black pepper on a plate, then turn each chicken breast in the mixture to coat.

Heat 1 tbsp oil and the butter in a large frying pan over a medium-low to medium heat and brown the chicken all over, around 4-6 mins. Remove from the heat and set aside on a plate.

Add the mushrooms to the pan and cook for 8-10 mins until the liquid they release evaporates. Drizzle in another 1 tbsp oil and fry the mushrooms until golden. Remove from the pan and set aside on a plate.

Add the remaining oil and fry the shallots for 6-8 mins until softened but not golden. Stir in the garlic and cook for 2 mins before pouring in the marsala wine and turning the heat up to medium. Cook until the wine has reduced by half.

Pour in the chicken stock, then add the mushrooms and chicken back to the pan. Simmer for 10-15 mins, reducing the heat and covering if the sauce is reducing too much, until the chicken is cooked through and you have a fairly thick sauce.

Stir in the double cream to make a sauce, then scatter over the parsley. Serve with lemon wedges for squeezing over, if you like, alongside rice, mashed potatoes or pasta.