Heat 1 tablespoon of butter and 1 tablespoon olive oil in a large skillet pan over medium high heat.
Lightly coat the chicken in the flour, shake off any excess and add into the hot skillet.
Cook for 8-10 minutes, flipping halfway through, until the chicken is browned and cooked through (with an internal temperature of 165F). Set chicken aside on a plate and cover with foil.
Meanwhile, add the broth and marsala wine to a small saucepan over medium heat and cook for 10 minutes to reduce. Set aside.
Add the remaining butter and oil to the skillet. Once the butter has melted add the mushrooms to the pan. Saute until the mushrooms are softened and lightly browned. Add in the minced garlic and cook for 1 minute.
Pour the marsala broth mixture into the hot skillet along with the thyme leaves from two sprigs. Scrape up any browned bits, and simmer until the mixture slightly thickens. Stir in the heavy cream and cook for 2-3 minutes, season with salt and pepper to taste.
Remove from heat, garnish with fresh chopped parsley and serve immediately with mashed potatoes or rice. Enjoy!
Store leftovers in an airtight container for up to 3-4 days.
We used marsala cooking wine, but dry marsala is an excellent choice as well. I would not recommend sweet marsala wine for this dish. You can substitute with Madeira or dry sherry. For an alcohol-free dish, simply replace the wine with an additional 1/2 cup chicken broth.