Instructions:

Prepare Chicken: On a cutting board, use a meat mallet or rolling pin to pound the chicken breasts to an even thickness (about 1/2 inch thick). Season both sides with salt and pepper.

Coat Chicken: Dredge the chicken breasts in flour, shaking off any excess.

Cook Chicken: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Sauté Mushrooms: In the same skillet, add the remaining tablespoon of olive oil. Add the sliced mushrooms and cook for about 5 minutes until they are browned and tender.

Deglaze Pan: Pour the Marsala wine into the skillet, scraping up any browned bits from the bottom of the pan with a wooden spoon. Cook for 2 minutes to reduce slightly.

Add Broth: Add the chicken broth and cook for another 2-3 minutes, allowing the sauce to thicken.

Finish Sauce: Stir in the butter until melted and well combined. Return the chicken breasts to the skillet and simmer for an additional 2-3 minutes to heat through.

Serve: Garnish with fresh parsley and serve immediately.