Step 1

Combine flour, garlic powder, salt, and pepper in a bowl.

Step 2

Coat the chicken in the flour mixture, shaking off the excess.

Step 3

Melt 2 tablespoons of butter in 1 tablespoon of oil in a large skillet.

Step 4

Fry two of the chicken over medium-high heat for 3 to 4 minutes on each side, or until golden brown.

Step 5

Remove to a plate and cover with foil to keep warm. Cook the remaining chicken breasts in the same fashion.

Step 6

Melt 1 tablespoon of butter. Sauté the mushrooms for 3 to 4 minutes, until browned.

Step 7

Stir in the garlic, and cook for 45 seconds to 1 minute, or until fragrant.

Step 8

Stir in the Marsala wine. Deglaze the pan then simmer until the liquid reduces by half, about 10 to 15 minutes.

Step 9

Stir in the cream. Place the chicken in the sauce.

Step 10

Cook for 3 to 4 minutes, or until the sauce thickens slightly. Garnish with parsley and serve.