1. Start by cooking the mushrooms. Gently clean the mushrooms with a damp paper towel, remove the stalks, then slice thin. Add the olive oil to a large frying man over medium heat then add the mushrooms and cook for 17-20 minutes. You want some of the mushrooms to get a nice caramel brown color to them. Once they are cooked remove them to a plate then gently wipe out any charred bits from the pan. At this time, bring your salted pot of water to boil to cook the fettuccine.

2. Meanwhile, season the chicken breasts with the garlic powder, salt, and pepper then coat in flour. I only cooked 3 pieces of chicken, but you can cook all 4 for your family.

3. Once the pan is cleaned from cooking the mushrooms add the 3 tablespoons of oil + 1 tablespoon of butter and heat over medium heat. Add your chicken breasts and cook about 5 minutes per side until fully cooked. Internal temperature needs to reach 165 degrees. Remove to a plate and cover with foil.

4. Carefully clean any excess oil from the pan, then begin making the marsala sauce. Add the 1 tablespoon of butter and melt over medium heat. Add the grated garlic and dried thyme and cook for 1 minute. Pour in the chicken broth, marsala wine, light cream, and the salt. Bring to rapid simmer, then reduce heat to medium and simmer 10-12 to reduce.

5. Add in the chicken breasts and mushrooms, then serve over a bed of cooked fettucine. Garnish with grated Parmesan cheese.