Pound - Cut each breast in half to form 2 thin steaks. Cover with a freezer bag or Go-Between (Note 5) and pound to 1 cm / 0.4″ thickness using a meat mallet or rolling pin. This tenderises and ensures even cooking of the chicken.

Dust - Sprinkle the surface with half the salt, pepper then flour. Lightly rub flour across surface, turn and repeat with remaining salt, pepper and flour. Shake excess flour off each piece just before cooking.

Cook - Put half the butter and oil in a large non-stick pan over medium high heat. Once the butter is melted and foamy, place chicken in, then cook for 3 to 4 minutes until it's gorgeously golden and crispy. Turn and cook the other side for 2 minutes. Remove onto a plate.

Sauté aromatics - In the same pan, add remaining butter and oil. Once butter is melted, add eschalots and garlic. Cook for 1 minute.

Cook mushrooms - Add mushrooms. Cook for 3 minutes, stirring regularly.

Reduce marsala - Add marsala, turn up heat to high and boil for 3 minutes or until reduced by half.

Thicken sauce - Add chicken stock, cream, salt and pepper. Stir, then lower heat so it's simmering (not boiling rapidly) and simmer for 3 to 5 minutes until the sauce thickens to a cream consistency (not too thick, will thicken more).

Rewarm chicken - Nestle chicken into sauce and leave for 30 seconds to reheat.

Serve! Take off the stove. Sprinkle with parsley, serve over starchy vehicle of choice (I chose mash. Rice, small pasta, polenta or bread for plate mopping also work well!).