Place the halved chicken breasts (4 cutlets) between 2 pieces of plastic wrap and pound thinly using either a rolling pin or meat mallet.

On a plate, add the ½ C flour, 1 t salt, and ½ t black pepper and stir to combine well. Dredge all sides of each cutlet and set aside.

In large skillet, heat the 1 T butter and 1 T olive oil over medium-high heat. Cook each cutlet for about 3 - 4 minutes on each side, and remove to a plate.

Reduce heat to medium and add 1 T butter and the sliced mushrooms. Cook until mushrooms have released almost all of their liquid, approximately 5 - 7 minutes. Add 2 cloves of minced garlic and cook for an additional 1 minute.

Add 1 C marsala wine and cook until boiling. Continue cooking until mixture has reduced a little (should be about 5 minutes or so). Reduce heat to medium-low and add 1 C chicken stock and slowly add in the ½ C of heavy cream and cook for 5 minutes.

Add the chicken cutlets back into the skillet to warm through along with the 2 T parsley, then add remaining 2 T of butter at the end. Serve immediately and garnish with the 1 T chopped chives if desired.