Prepare the Chicken

1. Pound the Chicken: Place the chicken breasts between two sheets of plastic wrap or parchment paper. Gently pound them with a meat mallet or rolling pin until they’re about 1/2-inch thick. This helps them cook evenly.
2. Season: Season both sides of the chicken breasts generously with salt and pepper.
3. Dredge the Chicken: Place the flour on a plate and lightly dredge each chicken breast, shaking off the excess flour.

Cook the Chicken

1. Heat the Oil and Butter: In a large skillet, heat 1 tablespoon of olive oil and 2 tablespoons of butter over medium-high heat.
2. Brown the Chicken: Add the chicken breasts to the pan and cook for 4-5 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F). Transfer the cooked chicken to a plate and tent with foil to keep warm.

Make the Marsala Sauce

1. Cook the Mushrooms: In the same skillet, add the remaining 2 tablespoons of butter and the sliced mushrooms. Sauté for 3-4 minutes, stirring occasionally, until the mushrooms release their moisture and become golden brown.
2. Add the Marsala Wine: Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for about 3 minutes to reduce slightly.
3. Add Chicken Broth: Stir in the chicken broth and let the sauce simmer for another 3 minutes to thicken slightly.
4. Finish the Sauce: If you prefer a creamy sauce, stir in the heavy cream and let it simmer for another 2-3 minutes, until the sauce is rich and creamy.

Combine and Serve

1. Return the Chicken to the Skillet: Place the chicken breasts back in the skillet and spoon some of the sauce over them. Let the chicken simmer in the sauce for 2-3 minutes to reheat.
2. Garnish and Serve: Sprinkle with fresh parsley and serve with your favorite side dishes, like mashed potatoes, pasta, or steamed vegetables.