2 boneless, skinless chicken breasts
2 tbsp. olive oil
salt and pepper
1/4 cup flour
2 cups sliced mushrooms (any kind will work)
1/2 cup chicken stock
1/2 cup marsala wine
1/4 cup heavy cream
1/4 cup creme fresh
Trim fat from chicken breasts. Place in a plastic bag and pound out to 1/4-inch thickness. Season with salt and pepper. Dredge in flour and place on cutting board to rest.
Heat oil in a large skillet. Add chicken and cook for 4 minutes on each side. Add mushrooms and chicken stock, cook 2 minutes. Stir in creme fresh and cream and heat through. Season to taste with salt in pepper.