Mix flour, salt, pepper, garlic powder and onion powder in a small shallow plate.

Lightly coat each chicken breast cutlet with the flour and set it aside.

Melt 2 tablespoons of butter and oil in a large skillet on medium heat. Add chicken breasts and cook until done or internal temperature reaches 165 degrees F. Once done, remove and set aside.

In the same skillet, melt 1 tablespoon of butter then add sliced mushrooms. Stir to coat mushrooms in oil and butter. 

Next add chopped onions and saute with mushrooms for 4-5 minutes.Then add minced garlic and saute for 30 seconds.

Now slowly pour in your marsala wine. Stir and scrape up any browned bits from the bottom of the pan. Next pour in the chicken broth.

Simmer on medium-low for 10 minutes until sauce has reduced and thickened slightly. 

Next pour in the heavy cream and stir. 

Add chicken breasts back into the skillet and mix with marsala sauce. Pour sauce and mushrooms on top of chicken to coat. Simmer for another 2 minutes.