Step 1

Cover the halved chicken breast with a sheet of parchment paper or plastic wrap on a cutting board and use a heavy rolling pin or meat mallet to pound chicken breasts to an even and thin thickness.

Step 2

Add the flour, ½ tsp salt, garlic powder and pepper to a zip-close bag and shake to combine. Add the chicken breasts one at a time to coat in flour mixture, then shake off any excess flour and set aside. Discard any remaining flour.

Step 3

Heat a large skillet over medium-high heat and add in 2 tbsp olive oil and 1 tbsp butter. Once hot, sear the chicken breasts for about 3 to 5 minutes per side, or until golden brown and cooked through. You may have to do this in two batches if your skillet is smaller. Set the chicken on a plate and keep warm.

Step 4

To the same skillet you just cooked the chicken, add in the remaining 2 tbsp of butter over medium heat. Add in the mushrooms and cook until browned about 3 minutes. Add in the onion and garlic and season with more salt to taste. Cook until onions are tender, about 3 more minutes.

Step 5

Pour in the Marsala wine and scrape any browned bits off the bottom of the pan. Add in the chicken broth and heavy cream and stir. Reduce heat to a simmer and let sauce cook until it's reduced slightly and thickened, about 7 minutes.

Step 6

Add in the chicken breasts and any juices from the plate and heat chicken through. Top with freshly chopped parsley and enjoy right away.