Start by pounding the chicken breasts to an even thickness. Season with salt and pepper, then dredge in flour.
In a large skillet, heat olive oil and butter. Sauté the chicken breasts until golden brown, then set aside.
Add mushrooms and garlic to the skillet. Pour in Marsala wine and chicken broth, simmer for 5 minutes.
Return chicken to the skillet and simmer in the sauce for 5-7 minutes. Stir in heavy cream and cook for 1 more minute.
Transfer to a serving plate, garnish with parsley, and serve hot with favorite side dishes.
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