Begin by sauteing the shallots and diced garlic in olive oil in a frying pan for about a minute over a medium flame. Next, mix in the mushrooms, salt and black pepper. Continuously mix for about three minutes to cook evenly. Set aside and start cooking the chicken in a separate pan.
In a deep frying pan, add about two ounces of olive oil, the halved garlic clove, and the butter over a medium/low flame. Working with one chicken breast at a time, pat each side of the chicken over the seasoned flour until fully coated and then place into the frying pan. Fry for about four minutes or until golden brown.
Once the chicken breast are golden brown, flip over to the other side and fry for another two minutes. At this point, lower the flame and very slowly pour in the Marsala. Cook for about another two minutes over a medium flame to let the chicken absorb the Marsala flavor while allowing the alcohol to evaporate.
Next, pour in one cup of the chicken stock. Continue to cook until it starts to boil. Once boiling, lower the flame and mix in the mushrooms from the other frying pan, parsley and thyme. For a thicker gravy, mix together about 1/2 a cup of chicken stock and a 1/4 cup of flour and pour into the frying pan. Mix all together and allow the Chicken Marsala to simmer for about 10 minutes.
Remove from the stove and enjoy with your favorite side dish! I enjoyed mine with some sauteed broccoli rabe. Salute and cin cin!