After removing any extra fat, cut the chicken breasts in half lengthwise. Dredge each chicken breast in the flour, brushing off any excess, and season both sides equally with ½ teaspoon kosher salt and ½ teaspoon freshly ground black pepper.

Two tablespoons of canola oil are heated over medium-high heat in a large skillet. Add 4 chicken pieces and cook for 2 to 3 minutes on each side. Move to a baking sheet or plate, then cover with foil. Proceed with the remaining chicken, adding another tablespoon of oil if necessary, and when it's finished, transfer the cooked chicken to the platter.

Add the shallot and mushrooms to a pan with 3 tablespoons melted butter. When the shallots are wilted and the water from the mushrooms has evaporated, sauté over medium heat, stirring periodically (approximately 10 minutes). Stir in the chicken stock and the marsala wine. After bringing to a boil, add the remaining ½ teaspoons of black pepper and kosher salt for seasoning. Cook over medium heat, stirring, until the butter is reduced by half. For five minutes, add the chicken and simmer. Serve over rice, polenta, mashed potatoes, egg noodles, or spaghetti with a sprinkle of parsley.