In a shallow bowl, dump in your flour.
Season both sides of pounded thighs generously with salt and pepper.
Dredge seasoned chicken in flour, patting down to make sure flour sticks.
Heat 2 tablespoons butter and 1 tablespoon olive oil over medium heat.
Once butter is melted and oil is shimmering, drop floured, pounded cocks in pan and cook until bottoms are golden brown. Flip and repeat.
Remove chicken from pan and set on a paper towel-lined plate to rest. Set aside. Do not clean the pan!
In same pan, melt remaining 2 tablespoon of butter. Sauté mushrooms until they shrink and most of their waters have cooked out, a couple minutes.
Add shallot and garlic to mushrooms and cook an additional 2 minutes.
Add onto mushroom mixture the marsala, cream, stock, zest, thyme, and red pepper flakes. Cook for 15 minutes.
Plop in the mascarpone and whisk to combine. Add chicken back in until warmed through, a few minutes. The flour from the chicken will help thicken the sauce a little, but for the most part its a thinner sauce and it's supposed to be!
My favorite way to eat this amazing dish is with a side of my MASCARPONE MASHED POTATOES, just like at The Olive Garden, the way god intended it to be eaten. You will not regret this decision.