In a medium saucepan, combine dry marsala wine and unsalted chicken broth. Bring to a boil, then simmer for about 15 minutes until it reduces to approximately 1 cup.

Season the chicken breasts with salt and pepper. Pound to an even thickness and dredge in all-purpose flour.

In a skillet, heat butter and olive oil over medium-high heat. Add chicken breasts and cook for 10-12 minutes until golden brown; transfer to a plate.

In the same skillet, add butter and cremini mushrooms. Sauté for about 8 minutes, then add minced garlic for the last minute.

Pour the reduction into the skillet with mushrooms, add thyme and oregano, and let simmer. Prepare a cornstarch slurry and stir into sauce to thicken.

Remove from heat, stir in heavy cream, adjust seasonings, and return the chicken to coat in sauce. Garnish with parsley before serving.