First Step: Prep the Chicken and Ingredients Start by slicing the large chicken breasts in half lengthwise to create four thin cutlets. Season both sides with salt, pepper, and 1/4 teaspoon garlic powder. Lightly dredge each cutlet in flour, shaking off excess. Slice the cremini mushrooms thinly and mince the garlic clove. Gather all ingredients to streamline cooking.

Second Step: Sear the Chicken In a large skillet, heat the olive oil and 2 tablespoons of the butter over medium-high heat. Add the chicken cutlets and sear for 4-5 minutes per side until golden brown and cooked through (internal temperature of 165°F). Remove chicken from the pan and set aside, keeping warm.

Third Step: Cook the Mushrooms and Build the Sauce In the same skillet, add the remaining tablespoon of butter. Add the sliced mushrooms and cook for 3-5 minutes until browned and softened. Stir in the minced garlic and cook until fragrant, about 1 minute.

Fourth Step: Deglaze and Simmer Pour in 3/4 cup Marsala wine and scrape the bottom of the pan to lift any browned bits. Let the wine bubble and reduce slightly over 2-3 minutes, concentrating the flavors without burning.

Fifth Step: Add Cream and Thicken Stir in 1/2 cup heavy whipping cream and bring to a gentle simmer. Allow the sauce to thicken for 3-5 minutes, stirring occasionally. Adjust seasoning with salt and pepper as needed.

Sixth Step: Combine and Finish Cooking Return the chicken to the pan, spooning the mushroom sauce over the cutlets. Cook together for another 4-5 minutes, allowing flavors to meld and ensuring the chicken is heated through.

Final Step: Serve and Garnish Transfer the chicken and mushroom sauce to serving plates. Garnish with freshly chopped parsley for a touch of color and freshness. Serve hot with sides like sautéed spinach, steamed broccoli, or creamy polenta for a complete meal.