Begin by cutting your chicken breasts in half horizontally to make thinner cutlets. Place them between two pieces of plastic wrap and pound to an even thickness of about ¼ inch using a meat tenderizer. This ensures the chicken cooks evenly and absorbs the sauce beautifully. Lightly coat the chicken in seasoned flour, shaking off the excess.

Heat the olive oil and butter in a large skillet over medium-high heat. Place the chicken in the skillet and cook for about 3-4 minutes on each side until golden brown. Remove the chicken and set it aside; this step locks in flavor while creating the foundation for your sauce.

Using the same skillet, add a bit more butter if needed, and toss in the sliced mushrooms. Cook them over medium heat, allowing them to release their moisture and develop a golden, flavorful crust. Add the shallots and garlic, cooking for an additional minute until aromatic.

Deglaze the skillet with chicken broth and Marsala wine, stirring and scraping up all the delicious browned bits stuck to the pan. Stir in the heavy cream and fresh thyme, and simmer the sauce gently until it reduces by half. This step transforms the mixture into a velvety, rich sauce.

Return the chicken to the skillet, spooning the delicious sauce over each piece. Allow the chicken to simmer in the sauce for another 2-3 minutes so the flavors meld beautifully. Finish with a sprinkle of fresh parsley, and you’re ready to serve!