Ingredients
2 boneless skinless chicken breasts
2 tsp. kosher salt divided
1 tsp. ground black pepper
½ cup all-purpose flour
¼ cup plus 2 Tbsp. olive oil divided
2 Tbsp. unsalted butter
½ cup finely diced yellow onion
8 oz. sliced mushrooms
2 Tbsp. minced fresh garlic
1 Tbsp. all-purpose flour
3/4 cup marsala wine
½ cup chicken stock or broth
¼ cup heavy cream
Fresh parsley and lemon wedges to serve

Instructions
Working one at a time, place chicken on a cutting board; slice each in half horizontally to create four thin cutlets.
Sprinkle chicken evenly on both sides with 1½ teaspoons salt and ½ teaspoon pepper. Place in a shallow dish with flour; toss and pat to coat chicken with flour.
Heat ¼ cup olive oil over medium-high heat until shimmering. Add chicken to pan; cook until browned on both sides, 3 to 4 minutes per side. Place chicken on a wire rack to drain.
Wipe skillet clean, if needed. Reduce heat to medium. Add the remaining 2 tablespoons oil and butter.
Add onion and mushrooms; sprinkle with remaining ½ teaspoon each salt and pepper. Cook, stirring occasionally until onions are softened and mushrooms are lightly browned about 5 minutes.
Add garlic; cook, stirring often, about 1 minute.
Add flour; cook, stirring often, until flour is slightly toasted, about 1 minute.
Add marsala to pan; stir to release browned bits from the bottom of the pan. Add chicken stock.
Reduce heat to medium-low; simmer until slightly thickened, about 10 minutes.
Stir in cream; return chicken to pan. Cook until chicken is warmed through, about 2 minutes.
Remove from heat. Divide chicken and sauce among 4 plates. Sprinkle with parsley, and serve with lemon wedges.