1. Prepare the Chicken:

• Pound the Chicken: If the chicken breasts are thick, place them between two pieces of plastic wrap or wax paper and gently pound them to an even thickness of about 1/2 inch. This ensures they cook evenly.
• Season and Dredge: Season both sides of each chicken breast with salt and pepper. Then, lightly dredge the chicken in flour, shaking off the excess.

2. Sear the Chicken:

• In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat.
• Once the butter is melted and foamy, add the chicken breasts to the pan. Cook for about 4-5 minutes on each side, until golden brown and cooked through (internal temperature should reach 165°F). Depending on the size of the skillet, you may need to cook the chicken in batches. Remove the chicken from the skillet and set it aside on a plate.

3. Make the Marsala Sauce:

• In the same skillet, add another tablespoon of butter and the sliced mushrooms. Cook over medium heat for about 4-5 minutes, stirring occasionally, until the mushrooms release their moisture and become browned and tender.
• Pour in the Marsala wine, scraping the bottom of the pan to release any browned bits (fond). This step adds tons of flavor to the sauce.
• Add the chicken broth, stirring to combine. Bring the sauce to a simmer and let it cook for about 5-7 minutes, until it has reduced slightly and thickened. Taste the sauce and adjust seasoning with salt and pepper, if needed.

4. Combine Chicken and Sauce:

• Return the chicken breasts to the skillet, spooning some of the sauce over the top. Simmer for an additional 2-3 minutes to heat the chicken through and allow the flavors to meld.
• If the sauce becomes too thick, you can add a splash of additional chicken broth or wine to reach your desired consistency.

5. Serve:

• Transfer the chicken to serving plates and spoon the Marsala sauce and mushrooms over the top.
• Garnish with freshly chopped parsley.