1.   Butterfly cut 2 chicken breasts. Place each cut piece between sheets of cling wrap and pound the thicker sections to create an even thickness of about 1/4 inch or 6 mm

2.   Pat dry the meat. Lightly salt and pepper each side of the chicken breast

3.   Place oat fiber (or substitute) onto a flat plate and dust each side very well. Set aside

4.   Heat a pan on medium high and, once hot, add the oil and butter

5.   Lay the dusted chicken breasts into the frying pan and fry for about 2 minutes or until a golden crust forms on the one side. Flip and fry the other side for 2 minutes. Remove and set aside

6.   To the same pan, reduce the heat to medium and add the second batch of butter

7.   Add the onion and garlic, sauté until onion is translucent

8.   Add the lemon juice and stir and scoop the fond from the bottom of the pan

9.   Add the dry marsala wine. Stir and cook for a minute or two to allow alcohol to evaporate

10.   Add the cut mushrooms. Spread out and let simmer for 2 to 3 minutes. Flip to allow other side also to fry to a golden brown. Repeat until the mushrooms are browned

11.   Add the chicken stock, stir, and add the heavy cream. Stir and simmer for 5 minutes

12.   Add the Italian flat leaf parsley and stir, but reserve a few leaves of the Italian flat leaf parsley for garnishing. Simmer for a couple of minutes

13.   Place the fried fillets on top of the sauce. Simmer for about 1 minute to heat the meat and flavor with the sauce. Flip and simmer for 1 minute

14.   When done, place fillets o,nto a platter (or directly onto plates), distribute the mushrooms and sauce evenly and garnish with the reserved Italian parsley leaves. Enjoy!