Place the chicken cutlets between two pieces of plastic wrap and pound them lightly to an even thickness (about ½ inch). In a shallow dish, mix the flour, salt, black pepper, and garlic powder. Dredge each chicken cutlet in the flour mixture, shaking off excess.

Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Cook the chicken for about 3–4 minutes per side, until golden brown and cooked through. Transfer to a plate and cover with foil.

In the same skillet, add another tablespoon of butter. Toss in the mushrooms and cook until browned and softened, about 5 minutes. Add the garlic and thyme, stirring for 30 seconds until fragrant.

Pour in the Marsala wine and scrape up any browned bits from the pan. Let it simmer for 2 minutes to cook off the alcohol.

Stir in the chicken broth and bring to a gentle simmer. If using, add the heavy cream for a richer sauce. Let the sauce reduce slightly, about 3–4 minutes.

Return the chicken to the skillet, nestling it into the sauce. Simmer for 2–3 minutes, spooning sauce over the chicken to coat. Stir in the final tablespoon of butter for extra richness.

Garnish with fresh parsley and serve hot with mashed potatoes, pasta, or crusty bread to soak up that delicious sauce.