A Little Slice of Heaven

1/2 cup all-purpose flour
1 teaspoon kosher salt
1 teaspoon garlic powder
1/4 teaspoon black cracked pepper
4 thin sliced chicken breast cutlets
4 sweet Italian sausage libk, casings removed
2 tablespoons olive oil, divided
5 tablespoons salted butter, divided
8 oz package white or portobella mushrooms, sliced
6 cloves garlic, minced
1 cup dry Marsala wine
1/2 cup chicken broth
1 cup heavy cream
Fresh chopped parsley
Mix the flour, salt, garlic powder, and pepper in a shallow bowl. Dredge the chicken in the flour mixture and shake off excess. Heat 1 tablespoon oil a in a large skillet over medium-high heat. Add the sausage and brown, breaking it up into smaller pieces with a wooden spoon. Transfer to a plate and set aside. Drain the pan and wipe clean. Heat 1 tablespoon oil and 2 tablespoons butter in the same skillet. Fry the chicken cutlets in batches, if necessary, until golden-brown on both sides, about 3 to 4 minutes per side. Transfer to a plate and set aside. Repeat the same with the remaining chicken cutlets. In the same pan with remaining pan grease leftover from the chicken, melt 1 tablespoon of butter. Add the mushrooms and cook for 8 to 10 minute or until browned, scraping away at any browned bits off the bottom of the pan. Add the garlic and cook until fragrant, about 1 minute. Pour in the Marsala and the broth and simmer until reduced by half and starting to thicken, about 10-15 minutes. Pour in the cream and return the chicken and sausage back into the sauce. Cook until the sauce thickens, about 3 minutes. Garnish with chopped parsley and serve immediately. The sauce will continue to thicken as it stands. Serve over cooked pasta.