Have all your ingredients prepped and ready.

In a small bowl, combine the arrowroot powder with salt and pepper.

Slice the chicken breasts into very thin strips and dip into the arrowroot mixture. Mix well to coat and set aside.

Add half the butter and one tablespoon olive oil to a large, non-stick pan over moderate heat.

Add the mushrooms and garlic, cooking until the mushrooms start to caramelize. Stir continuously to prevent the garlic from burning. Pour them into a bowl and set them aside.

Wipe the pan clean and add the remaining butter and olive oil. Cook the chicken pieces over high heat, frying until they are golden on all sides.

Return the mushroom mixture to the pan of the chicken and add the Marsala. Cook until the Marsala evaporates, then pour in the chicken stock.

Reduce the heat and leave to simmer and thicken. (This simmering will also ensure the chicken cooks through safely.)

Just before serving, stir in the double cream. Season with salt flakes and freshly ground black pepper, and garnish with chopped parsley. Enjoy over rice or gluten-free noodles!