First flour in a shallow platter, season with salt and pepper and coat the chicken evenly.
Heat the olive oil and the butter over medium high heat. Place the chicken cutlets in the pan, and cook until the chicken is gold. Transfer the chicken to a plate and set a side.
On the same pan melt the butter, add the mushrooms and sauté until they are nicely browned, about 5 minutes, season with salt and pepper. Pour the Marsala, broth, heavy cream, and fresh thyme. Bring to a boil, and cook until the sauce is reduced by half. Return the chicken to the pan and simmer for 1 minute to heat the chicken through.
Served garnish with fresh parsley and Enjoy!😊