Rinse the chicken breast and then pat them dry with some kitchen paper. Season the chicken on both sides with pepper and salt.

Heat a large non-stick skillet over medium heat and add the unsalted butter until melted. Then add the seasoned chicken breasts.

Brown them on both sides for 3 minutes until golden. Then take them out of hot pan and place the breasts on a warm plate. Cover with tinfoil.

Peel the shallot and the garlic. Chop both up very finely. In the same pan you cooked the chicken in, add the finely chopped garlic and the sliced mushrooms.

Place the pan over medium heat and then stir fry the garlic for a minute. Pour in the Marsala wine and the chicken stock.

Bring it to a good boil and let it cook until the wine has reduce by half. Stir regularly. Add the browned chicken breasts to the sauce.

Then add the cream to the pan.

Whisk well. You can add a little flour or cornstarch to help the sauce thicken. Season with a pinch of pepper and salt.

Stir again. Let the chicken warm through for a couple of minutes. Then place them onto warm plates and drizzle with the remaining mushrooms and cream sauce. Serve hot.