2 chicken cutlets, plus olive oil for cooking
1/4 cup Marsala wine
1 teaspoon flour, optional, to thicken (recommended but not required)
1 cup sliced mushrooms
1/4 cup heavy cream
1/4 cup chicken broth
In a large pan, add a splash of olive oil, and cook chicken on medium-low heat until internal temperature reaches 165 (about 5 minutes per side). Remove chicken from heat, and set aside.
In the same pan, add another splash of oil, plus Marsala wine (add flour here, too, if using, and whisk it into oil and wine) and mushrooms. Heat on medium-low about 5 minutes while wine cooks down and mushrooms soften.
Then, add heavy cream and chicken broth, and heat another 10 minutes, covered. Plate chicken, then pour sauce over chicken and serve.