Begin by gently pounding the chicken breasts to an even thickness.

Coat each chicken breast in flour, shaking off the excess.

In a large skillet, heat the olive oil over medium-high heat.

Add the chicken breasts to the skillet in a single layer. Cook for about 5-7 minutes on each side until golden brown and cooked through.

Transfer the chicken to a plate and cover it loosely with foil.

In the same skillet, add the sliced mushrooms. Sauté until they are browned and tender.

Pour in the Marsala wine and bring it to a simmer.

Stir in the chicken broth and butter, allowing it to thicken slightly.