Start by pounding the chicken breasts to your preferred thinness, ensuring uniform thickness for even cooking. Season the chicken generously with salt and pepper. Dredge each breast in flour, shaking off excess, to achieve a light coating.

Heat olive oil in a large skillet over medium heat. Fry the floured chicken breasts until golden brown on both sides, approximately 4-5 minutes per side. Once cooked, transfer the chicken to a plate and keep warm.

In the same skillet, add a touch more olive oil if necessary, and sauté shallots and mushrooms until softened and slightly golden. Pour in the marsala wine, allowing it to cook down and reduce by half, intensifying the flavour. Add chicken stock to the sauce, bringing it to a simmer while stirring occasionally.

Return the chicken breasts to the skillet, nestling them into the sauce. Simmer for a few more minutes to allow the flavours to meld, and the chicken to absorb the rich, authentic marsala essence. Serve your homemade chicken marsala sprinkled with freshly chopped parsley, alongside your favourite carbohydrate or green vegetable.