Cooking Steps:

• Begin by seasoning the halved chicken breasts with salt, pepper, and garlic powder on both sides.
• Lightly dredge each piece of chicken in flour, shaking off any excess.
• In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat.
• Add the floured chicken breasts to the skillet and cook for about 4-5 minutes on each side or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
• In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the sliced cremini mushrooms. Season with a bit of salt and pepper, then sauté until they are tender and browned, about 5-7 minutes.
• Pour in the Marsala wine and chicken broth, scraping up any browned bits from the bottom of the skillet. Allow the sauce to simmer for a few minutes until slightly reduced.
• Return the cooked chicken to the skillet, spooning some of the sauce over the top. Sprinkle the shredded mozzarella evenly over the chicken, then cover the skillet with a lid and let it cook for another 2-3 minutes, or until the cheese is melted.
• Once the cheese is gooey and melted, remove the skillet from the heat. Garnish with chopped scallions before serving.