Prepare the chicken

• Slice the chicken breasts in half horizontally and pound them thin.
• Season the flour with salt and pepper in a bowl and dredge each cutlet, shaking off the excess.

Sear the chicken

• Heat the olive oil and half the butter in a frying pan over medium-high heat.
• Sear the chicken cutlets until golden on both sides, then transfer to a plate.

Cook the mushrooms

• Add the remaining butter to the pan and sauté the mushrooms until browned.
• Add the shallot and garlic and cook until fragrant.

Build the sauce

• Pour in the Marsala wine and let it reduce slightly.
• Add the chicken broth and simmer to reduce.
• Stir in the heavy cream and simmer until the sauce thickens.

Finish and serve

• Return the chicken to the pan and spoon the sauce over it to warm through.
• Sprinkle with parsley and serve.