Step 1: Prepare the Chicken

1. Pound chicken: Place chicken breasts between plastic wrap and pound to ¼-inch thickness for even cooking.
2. Season flour: In a shallow dish, combine flour, salt, pepper, garlic powder, and oregano.
3. Dredge chicken: Coat each chicken breast in the seasoned flour, shaking off excess.

Step 2: Cook the Chicken

1. Heat oil: In a large skillet, heat olive oil and 2 tbsp butter over medium-high heat.
2. Cook chicken: Add chicken breasts and cook for 4-5 minutes per side until golden brown and cooked through (internal temp 165°F).
3. Rest: Transfer chicken to a plate and tent with foil to keep warm.

Step 3: Make the Mushroom Marsala Sauce

1. Sauté mushrooms: In the same skillet, add sliced mushrooms. Cook for 5-6 minutes until golden and moisture has evaporated.
2. Add garlic: Add minced garlic and cook for 30 seconds until fragrant.
3. Deglaze: Pour in Marsala wine, scraping up any browned bits from the bottom of the pan.
4. Simmer: Let wine reduce by half, about 3-4 minutes.
5. Add broth: Pour in chicken broth and simmer for 2-3 minutes.
6. Finish sauce: Stir in heavy cream and 2 tbsp butter. Season with salt and pepper.

Step 4: Combine and Serve

1. Return chicken: Add the cooked chicken back to the skillet, spooning sauce over the top.
2. Heat through: Simmer for 2-3 minutes to heat chicken and thicken sauce slightly.
3. Garnish: Sprinkle with fresh chopped parsley.
4. Serve: Serve immediately while hot.