Pound & Dredge Chicken: Pat chicken cutlets dry with paper towels. Place between sheets of plastic wrap and pound to an even 1/3-inch thickness. In a shallow dish, whisk together flour, salt, pepper, and garlic powder. Dredge each cutlet thoroughly, shaking off excess flour.

Pan-Sear Cutlets to Golden Perfection: Heat olive oil and 1 tablespoon butter in a large deep skillet over medium-high heat until sizzling. Add cutlets in a single layer and sear for 3 to 4 minutes per side until deeply golden and cooked through. Transfer to a warm plate and tent with foil.

Caramelize the Mushrooms: In the same skillet over medium heat, melt the remaining 1 tablespoon butter. Add sliced cremini mushrooms in an even layer. Let them sear undisturbed for 3 minutes until caramelized and browned, then stir and sauté 3 more minutes until tender. Stir in minced garlic and thyme; cook for 45 seconds until fragrant.

Deglaze with Marsala Wine: Pour in the dry Marsala wine, using a wooden spoon to vigorously scrape up all the flavorful browned fond stuck to the bottom of the skillet. Bring to a rapid simmer and reduce the liquid by half (about 3 to 4 minutes) to concentrate the rich wine flavor.

Simmer Broth & Cream: Pour in chicken broth and heavy cream. Bring back to a gentle simmer for 3 minutes until the sauce begins to thicken into a silky, glossy mahogany glaze.

Return Chicken & Finish: Nestle the seared chicken cutlets and any accumulated resting juices back into the skillet. Spoon the rich mushroom sauce generously over each piece and simmer for 2 minutes to warm through. Garnish with chopped fresh parsley and serve immediately!