Cut each breast in half to form 2 thin steaks. Cover with a freezer bag or Go-Between and pound to 1 cm / 0.4″ thickness using a meat mallet or rolling pin.

Sprinkle the surface with half the salt, pepper then flour. Lightly rub flour across surface, turn and repeat with remaining salt, pepper and flour.

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.

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

Add mushrooms. Cook for 3 minutes, stirring regularly.

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

Add chicken stock, cream, salt and pepper. Stir, then lower heat so it's simmering and simmer for 3 to 5 minutes until the sauce thickens.

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

Take off the stove. Sprinkle with parsley, serve over starchy vehicle of choice.