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Heat 1 1/2 tbsp of olive oil in a large skillet on high heat. Brown the chicken 4 minutes per side, seasoning with salt and pepper. After you turn, you may need to add another drizzle of olive oil.
Remove from the pan and reduce the heat to medium then add the butter to the skillet.
Saute the shallots until tender. Then add the mushrooms and garlic. Saute until tender.
Meanwhile slice the chicken in small strips. It won't be cooked through at this point.
Boil the fettucine in salted water.
Add the marsala to the mushrooms and reduce by half.
Add the cream and the dijon and simmer 1 minute.
Return the chicken to the pot and simmer until cooked. Season.