Season the chicken with salt, pepper and garlic powder evenly on both sides. And then coat the chicken in flour. You just want to lightly coat it, and gently shake off any of the excess.

Heat olive oil and 1 tablespoon of butter in a large skillet over medium high heat. Once the butter is melted, add the chicken to the pan and let it brown for 2-3 minutes on each side. Then take it out and cover it with foil to keep warm.

Preheat oven to 350º F.

Add the rest of the butter to the pan with the mushrooms and cook for 4-5 minutes, until the mushrooms starts to brown and cook down.

Pour in the marsala and chicken broth and simmer for 5-7 minutes, you want it to reduce and cook down some.

Add the chicken back to the pan, spooning the sauce and mushrooms over the chicken. Sprinkle the cheese evenly over the top.

Put the pan in the oven and bake for about 10 minutes to melt the cheese and finish cooking the chicken.

Remove from the oven, sprinkle with parsley and serve immediately.