Slice the chicken breasts in half horizontally to form 4 cutlets. Cover with plastic wrap & using a meat mallet or rolling pin, pound each piece of chicken until 1/2-inch (1.25cm) thickness.

Combine the flour, salt & pepper together in a shallow dish. Toss each piece of chicken into the flour mixture until well coated; shake off excess.

Melt the butter with the oil in a large frying pan over medium-high heat. Cook the chicken for 3 to 4 minutes per side until golden. Transfer from the pan to a plate; cover with foil or another plate to keep warm.

Melt the butter with the oil in the same pan over medium-high heat. Add the mushrooms & cook, without stirring for 2 to 3 minutes until mushrooms are seared. Toss & continue to cook for a further 2 to 3 minutes until browned & cooked. Add the shallot & garlic. Cook, stirring, for 2 minutes until fragrant & the shallot is beginning to soften.

Add the marsala & cook, uncovered, until the reduced by half. Add the broth, cream, nutmeg, salt & pepper. Turn heat to medium-low & simmer, uncovered, about 2 minutes until the sauce starts to thicken.

Add the chicken back into the pan, turning to coat. Let the chicken warm for 1 to 2 minutes & the sauce becomes your designed consistency; sprinkle with extra thyme. Serve with sides of your choice. Serves 4.