Place chicken breasts on a cutting board and cover them with plastic wrap.

Use a meat mallet or rolling pin to pound the chicken until it's about ¼ inch thick. Set aside.

In a shallow dish, mix flour, salt, pepper, and oregano. (Removed rosemary and thyme since they aren't traditional in Chicken Marsala.)

Heat ¼ cup olive oil in a large skillet over medium-high heat.

Dredge the chicken in the seasoned flour, shaking off excess.

Sear the chicken in the hot pan for 4–5 minutes per side, until golden brown and cooked through. Remove from the pan and set aside.

In the same pan, add 1 tablespoon olive oil (if needed).

Add garlic and onions; sauté for 1–2 minutes until translucent.

Add sliced mushrooms and cook for 5 minutes, stirring occasionally. Season with salt and pepper.

Pour in Marsala wine and let it cook for 1 minute to reduce slightly and remove alcohol.

Add chicken broth, then simmer for 2–3 minutes until slightly thickened.

Stir in heavy cream (optional, for a richer sauce).

Return the chicken to the pan, spooning the sauce over it.

Add 4 tablespoons butter, stirring gently until melted. Let everything simmer for 3–5 minutes to meld flavors.

Serve immediately, garnished with fresh parsley.