In a gallon sized freezer bag, mix the flour, salt and black pepper. Add the chicken breasts, then seal the bag and shake to coat.

Preheat a large skillet over medium high heat and add 2 Tablespoons of the olive oil. Working in batches, add 2 of the floured chicken pieces to the skillet.

Sear chicken breasts for 2-3 minutes on each side until they are golden brown then remove.

Add the remaining oil to the skillet, then repeat the above step with the other 2 chicken pieces.

Add the garlic, onion and mushrooms to the pan. Cook for about 3 minutes until the onions are translucent and the mushrooms have softened and have started to release their liquid.

Add the marsala wine, chicken stock and heavy cream. Stir to combine.

Add chicken breasts and any accumulated juices back to the pan. Reduce the heat to medium and simmer until cooked through to 165 F. This will take 7-10 minutes.

If you like a thicker sauce, you can remove the chicken breasts once they are cooked and continue to simmer and reduce the sauce for 5 more minutes or until it is thickened to your liking.

Top the chicken breasts with fresh parsley just before serving.