Cut both of your chicken breasts in half lengthwise to make 4 even cutlets. Place each cutlet between plastic wrap and pound to an even 1/3" thickness. Alternatively, you can use chicken tenders instead of chicken breasts.

Ason the chicken cutlets with salt and black pepper. Dredge the seasoned cutlets in the all-purpose flour, shaking off any excess.

In a large skillet over medium-high heat, add the olive oil and butter. Once the butter has melted and the oil is hot, add the floured chicken cutlets to the skillet. Cook them for about 3-4 minutes per side or until they are golden brown and cooked through. Remove the cooked chicken from the skillet and set aside.

In the same skillet, add the halved or sliced mushrooms and sauté them until they are tender and lightly browned. Add the minced garlic and onion powder, cooking for about 1 minute until fragrant.

Pour in the dry marsala wine and reduced sodium chicken broth, stirring and scraping the bottom of the skillet to deglaze it. Allow the mixture to come to a simmer and cook for about 5 minutes to let the alcohol cook off.

Lower the heat to medium-low and stir in the heavy whipping cream. Continue to simmer the sauce for another 5 minutes until it thickens slightly.

Return the cooked chicken cutlets to the skillet, coating them with the creamy marsala sauce. Cook for an additional 2-3 minutes, allowing the chicken to absorb the flavors of the sauce.

Sprinkle chopped parsley over the Chicken Marsala just before serving for added freshness and color.

Serve the Chicken Marsala over cooked pasta, rice, or mashed potatoes, and enjoy your restaurant-quality Italian classic right at home.