Heat in a large skillet 1 tablespoon of olive oil and 2 tablespoons of butter. Season chicken with salt and pepper. Coat seasoned chicken in flour then brown in skillet for 2-3 min each side. Transfer chicken to a plate and set aside.
Melt the remaining butter and olive oil in the pan. Add the shallots, garlic, and 1/4 teaspoon of salt; cook for 1 to 2 minutes more. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes. Add the marsala wine and thyme, let reduce by half, add chicken stock then let simmer until it reduces by half.
Finally add heavy cream, salt, and pepper. Add the chicken back to the pan, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 to 3 minutes. Sprinkle with parsley and serve. Enjoy friends!
About Your Designer
Brand + web designer creating clear, compelling sites for food & lifestyle bloggers taking the leap from blog-to-business!