Place the chicken breast into a large bowl and lightly season it with salt and pepper. Add ⅓ cup of flour and toss the chicken to evenly coat it all.

Heat a heavy-bottomed pan or skillet to medium heat and add 1 tablespoon of oil plus 1 tablespoon of butter to the pan. Once the butter is fully melted, lay the coated chicken in the pan in an even layer and cook until golden on both sides. About 2-3 minutes per side. Remove and transfer to a clean plate.

Add the remaining butter to the same pan you cooked the chicken in and keep it over medium heat. Use a wooden spoon to scrape the brown bits off the pan’s bottom. Once the butter is melted add the onion and toss and cook it for 2 minutes then add the garlic and cook it for 1 minute. Finally, add in the mushrooms and toss and cook until they are golden and soft, about 3-4 minutes. Then sprinkle in the remaining 1 tablespoon of flour.

Then add the marsala wine and let it all cook until most of the wine is reduced to only a little liquid. Add in the chicken broth and let it all simmer on medium-low heat for 2 minutes. Then add the chicken to the pan and cook it for 1 minute in the sauce—season with more salt and pepper to taste.

Remove the pan from the heat, top with fresh parsley and cracked black pepper, and serve hot.