Step 1

In a shallow dish, combine the flour, salt, black pepper, and thyme. Dredge the chicken breasts in the flour mixture, shaking off any excess.

Step 2

Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set it aside.

Step 3

Add the sliced mushrooms to the same skillet and cook until they are browned and tender, about 3 minutes.

Step 4

Pour the Marsala wine and chicken broth into the skillet, scraping the bottom of the pan to release any browned bits. Bring the mixture to a simmer and cook until it is reduced by half, about 5 minutes.

Step 5

Stir in the heavy cream and return the chicken to the skillet. Simmer for another 2-3 minutes, or until the sauce has thickened and the chicken is heated through.

Step 6

Serve the chicken marsala with your choice of side dish, and garnish with chopped fresh parsley.