In a large skillet, heat some olive oil over medium high heat and pan fry the chicken until golden brown. Flip and cook on the other side. Remove chicken from skillet, then add a bit more olive oil and saute the mushrooms until golden brown. Add the marsala and chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce to thicken, then turn off the heat and swirl in the butter to melt and smooth out the flavor of the sauce. Add the chicken cutlets back to the sauce to warm. Season with salt and pepper, then garnish with parsley and serve over cooked pasta.
