Slice each chicken breast in half horizontally to create 2 thin cutlets. Pound all 4 cutlets to about 1/4 inch thickness.

Season chicken with salt and pepper on both sides.

Dredge each cutlet in flour and shake off any excess.

Clean, trim stems and thick slice the mushrooms. Set aside.

In a large skillet, heat olive oil and 2 tablespoons of butter on medium heat.

Brown the chicken, 2 cutlets at a time, for 4-5 minutes on each side. Chicken should be golden brown and internal temperature should be 165.

Transfer cooked chicken to a plate and set aside.

Add the remaining butter to the skillet and add the mushrooms. Cook for 3 minutes.

Add the garlic and cook for 1 minute.

Add the marsala wine and deglaze the pan. Scrape any fond in the pan lose with a wooden spoon.

Allow to simmer until wine is reduced by half (about 3 minutes).

Reduce heat to low, and add the heavy cream cooking for 3 minutes.

Return the chicken to the sauce to warm it, cook for 2-3 minute then remove from heat.

Serve chicken marsala over fettuccine.