Add the butter and olive oil to a large skillet over medium high heat. Season your chicken cutlets with salt and pepper and dredge them in the flour – shake off any excess. Cook the chicken in batches and sear for a few minutes on each side until golden brown. Remove to a plate and set aside.

Add a touch more oil if needed then add the onions. Cook down until soft, 2-3 minutes then add the garlic, mushrooms and dried thyme. Cook the veggies down until soft, add the marsala wine to deglaze the pan and cook it down for a few minutes until reduced by half. Add in the chicken broth and heavy cream, reduce the heat to medium low and place the chicken back in, tucking it into the sauce. Let this cook down 8-10 minutes or until the sauce is slightly thickened.

Sprinkle with parsley and serve with mashed potatoes, pasta or crusty bread. Enjoy!