Chicken Marsala over Rigatoni Night!

4 boneless chicken cutlets pounded thinly, salt, pepper and floured on both sides
2 cups of Marsala wine
1 shallot slices
1 box of white mushrooms diced
2 cloves of garlic smashed
1/2 cup of heavy cream
salt and pepper
Fresh chopped Italian parsley

In a hot saute pan, add about 1/4 cup of olive oil and garlic. Brown the garlic and then add the shallots. Once they are soft, add in the mushrooms and cook until brown. Push the mushroom mixture to the side of the pan and add the chicken in. Brown on both sides and remove and set aside. Add the Marsala to the pan and let boil for one minute. Add the chicken back, parsley and cream. Let this cook for about 10 more minutes. Boil about 1/2 pound of Rigatoni in salted water. Once cooked, add to the Marsala sauce...add Parmesan cheese and serve!