Place the halved chicken breasts between two sheets of plastic wrap and pound to an even thickness of about ½ inch.

In a shallow dish, mix flour, salt, pepper, and garlic powder. Dredge each piece of chicken in the flour mixture, shaking off the excess.

Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook the chicken for 3-4 minutes per side until golden brown. Transfer to a plate and set aside.

In the same skillet, melt another tablespoon of butter and add the sliced mushrooms. Cook for 4-5 minutes until softened. Add minced garlic and sauté for another 30 seconds.

Pour in the Marsala wine and let it simmer for 2 minutes, scraping up any browned bits from the pan. Add chicken broth and bring to a simmer.

Return the chicken to the skillet and cook for another 5-7 minutes, allowing the sauce to thicken. Stir in heavy cream if using, and add the remaining tablespoon of butter for extra richness.

Remove from heat and garnish with fresh parsley. Serve hot with mashed potatoes, pasta, or steamed vegetables.