Step 1: Pound chicken breasts to even thickness and pat dry with paper towels.

Step 2: Mix flour, salt, pepper, and garlic powder in shallow dish. Dredge chicken in mixture, shaking off excess.

Step 3: Heat 2 tbsp olive oil in large skillet over medium-high heat. Cook chicken 4-5 minutes per side until golden. Transfer to plate.

Step 4: Add remaining 2 tbsp oil to skillet. Sauté mushrooms 5-6 minutes until browned. Add garlic, cook 30 seconds until fragrant.

Step 5: Pour in Marsala wine, scraping up browned bits. Simmer 2 minutes until slightly reduced.

Step 6: Add chicken broth and bring to boil. Reduce heat and simmer 5 minutes until sauce thickens.

Step 7: Stir in butter until melted. Return chicken to pan, spooning sauce over top. Simmer 2 minutes to heat through.

Step 8: Sprinkle with fresh parsley and serve immediately over pasta or mashed potatoes.