Brine:

1. In a 4 quart pot or storage container whisk together water, soy sauce, brown sugar, salt, garlic, thyme, rosemary, parsley, and black peppercorn until the salt has dissolved.
2. Add chicken breast to the brine, cover, and refrigerate for 6-8 hours.
3. After brining period, remove breast from the brine and pat dry with a paper towel to remove excess moisture.
4. Reserve brined chicken for preparation in the refrigerator.

Seasoning & Cooking:

1. In a small mixing bowl, whisk together salt, black pepper, garlic powder, onion powder, MSG, and flour to create the dredge. Add chicken to dredge and press into flour to ensure an even coating.
2. Heat a cast iron pan over medium high heat, then add vegetable oil.
3. Place dredged chicken into a pan and sear for 2-3 minutes on each side, or until golden brown in color. Transfer chicken to a wire rack lined baking tray.
4. Melt butter in the cast iron pan. Add the sliced mushrooms and saute over medium high heat until browned.
5. Once browned, add the garlic, shallots, and saute until they begin to develop a deep brown color.
6. Deglaze the pan with the marsala wine, and allow the wine to reduce by half.
7. Pour in the chicken stock and thyme and bring the mixture to a boil. Then reduce heat to a simmer and reduce by half, about 15-20 minutes.
8. Once sauce has reduced, add cream and chicken and allow to simmer for another 6-8 minutes.
9. Stir in chopped parsley and allow a few minutes to cool.