Step 1: Reduce the Marsala Wine

1. Combine 1¼ cups Marsala wine and 1¼ cups chicken broth in a medium saucepan.
2. Bring to a boil over medium-high heat, then reduce the heat to medium and simmer until reduced to 1 cup, about 15 minutes.

Step 2: Prepare the Chicken

1. Butterfly each chicken breast by slicing it horizontally, creating four thin pieces.
2. Place the chicken between two sheets of plastic wrap and pound to an even thickness using a meat mallet.
3. Season both sides with salt and black pepper, then dredge in flour, shaking off the excess.

Step 3: Cook the Chicken

1. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat.
2. Sear the chicken until golden brown and cooked through, about 10–12 minutes, flipping halfway. (Internal temperature should reach 165°F.)
3. Transfer to a plate and tent with foil to keep warm.

Step 4: Sauté the Mushrooms

1. Reduce heat to medium and add the remaining 1 tbsp olive oil and 1 tbsp butter to the skillet.
2. Add sliced mushrooms and cook for 8 minutes, stirring occasionally, until golden brown.
3. Add minced garlic during the last minute of cooking and stir until fragrant.

Step 5: Build the Sauce

1. Pour in the reduced Marsala wine and broth mixture.
2. Stir in the thyme and oregano, scraping up any browned bits from the skillet.
3. In a small bowl, mix 1½ tsp cornstarch with 1 tbsp chicken broth to make a slurry. Stir it into the sauce and cook for 1–2 minutes, until thickened.

Step 6: Finish the Sauce

1. Turn off the heat and stir in ⅓ cup heavy cream.
2. Taste the sauce and adjust the seasoning with more salt and pepper, if needed.

Step 7: Combine and Serve

1. Return the chicken to the skillet, spooning the sauce over the top. Let warm for 2 minutes.
2. Garnish with minced parsley and serve immediately.