Season the chicken breasts with kosher salt and freshly ground black pepper, then dredge in unbleached all-purpose flour, shaking off the excess.

In a large skillet, melt 3 tablespoons of unsalted butter and 2 tablespoons of extra virgin olive oil over medium heat.

Add the seasoned chicken breasts to the skillet and cook until golden brown, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.

In the same skillet, add the baby bella and shiitake mushrooms, cooking until they release their moisture and brown slightly, about 5-7 minutes.

Stir in the finely chopped shallot and minced garlic, cooking for an additional 2-3 minutes until fragrant.

Pour in the dry Marsala wine, scraping up any browned bits from the skillet, and let it simmer for 2-3 minutes.

Add the low-sodium chicken broth and return the chicken to the skillet. Simmer until the chicken is cooked through, about 10-15 minutes.

Stir in the heavy cream and garnish with flat-leaf parsley leaves before serving.