Gather all ingredients.

Heat olive oil in a large skillet over medium heat. Add chicken and cook, turning once halfway through, until golden brown on both sides and no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).

Add mushrooms and green onions to the skillet; sauté until softened and lightly browned, about 5 minutes. Pour in Marsala wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan; bring to a boil.

Stir in heavy cream and milk. Cook over low heat until warmed through, taking care not to let the sauce boil. Season with salt and ground black pepper. Garnish with fresh parsley and serve with lemon wedges.

Serve and enjoy.