Creating Chicken Marsala is a straightforward process. Follow these steps to achieve a delicious result:

1. Prepare the Chicken Breasts:
   • Place the chicken breasts between two sheets of plastic wrap and use a meat mallet to pound them to an even thickness of about 1/2 inch.
   • Season both sides of the chicken with salt and pepper.
   • Dredge each breast in flour, shaking off any excess.
2. Cook the Chicken:
   • In a large skillet over medium-high heat, add the olive oil and 2 tablespoons of butter.
   • Once the butter has melted and the pan is hot, add the chicken breasts.
   • Cook for about 4-5 minutes on each side until golden brown and cooked through. Transfer the chicken to a plate and cover with foil to keep warm.
3. Prepare the Sauce:
   • In the same skillet, add the remaining 2 tablespoons of butter.
   • Add the sliced mushrooms and cook until they are browned and their moisture has evaporated, about 6-8 minutes.
   • Stir in the minced garlic and cook for an additional minute until fragrant.
4. Deglaze the Pan:
   • Pour the Marsala wine into the skillet, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
   • Allow the wine to simmer and reduce by half.
5. Create the Marsala Sauce:
   • Add the chicken broth and thyme to the skillet, stirring to combine.
   • Let the sauce simmer for about 10 minutes until it has reduced and thickened slightly.
   • For a creamier sauce, stir in the heavy cream and simmer for an additional 2-3 minutes.
6. Combine Chicken and Sauce:
   • Return the chicken breasts to the skillet, spooning the sauce over them to ensure they are well-coated.
   • Simmer for a few more minutes until the chicken is heated through.
7. Garnish and Serve:
   • Sprinkle the dish with fresh parsley before serving.