Place chicken breasts between two sheets of cling film and pound to an even thickness of about 1.5cm using a meat mallet or rolling pin.

Season the flour with salt and pepper on a plate. Dredge each chicken breast in the seasoned flour, shaking off any excess.

Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until shimmering.

Add the chicken breasts and cook for 5-6 minutes per side until golden brown and the internal temperature reaches 74°C (165°F). Transfer to a plate and cover loosely with foil.

Add the remaining olive oil and butter to the same skillet. Add the sliced mushrooms and sauté for 5-6 minutes until golden and tender.

Add the shallots and garlic to the mushrooms and cook for 1-2 minutes until fragrant.

Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 3-4 minutes until reduced by half.

Add the chicken stock and bring to a simmer. Cook for another 3 minutes to allow the flavours to meld.

Stir in the double cream and fresh thyme. Simmer for 2-3 minutes until the sauce has thickened slightly.

Return the chicken breasts to the skillet, spooning the creamy mushroom sauce over them. Simmer for 2 minutes to warm through.

Garnish with fresh chopped parsley and serve immediately over mashed potatoes, polenta, or alongside crusty bread.