Chicken Marsala

INGREDIENTS:
1) ½ cup all-purpose flour
2) 2 boneless, skinless chicken breast, cut in half and pounded thin.
3) 1 tbs olive oil
4) 4 tbs butter
5) 3 cups mushrooms
6) ¾ cups of marsal wine
7) Chicken stock (as needed)
8) 1 tbls heavy cream
9) Salt & pepper to taste
10) Chopped parsley for garnish

DIRECTIONS:
1) In a shallow bowl or plate, put in flour and dredge each chicken breast. Shake off excess.
2) Heat oil in a large sauté pan over medium hight heat, to just before smoke point.
3) Add 1 tbls of butter and sauté breast for around three minutes or until golden brown on both sides. Remove chicken to another plate and set aside.
4) Add 1 tbls butter to the pan and add mushrooms. Cook, stirring frequently until mushrooms are golden brown on the edges and the liquids have released.
5) Deglaze pan with marsal wine, bring to a boil and let reduce by half.
6) Add chicken stock and 1 tbls heavy cream, cook until sauce thickens slightly.
7) Reduce to medium heat add chicken breast into the sauce and continue to cook through till sauce has thickened, around 5-6 minutes.
8) Swirl in remaining 2 tbls of butter. Season with salt and pepper to taste. Garnish with parsley and serve immediately.