Dredge the chicken cutlets into flour that has been seasoned with 1 teaspoon each of salt and pepper. Shake off excess flour.
Heat 1 tablespoon oil and 2 tablespoons butter in a skillet over medium-high heat. Sear the chicken on each side for 3-4 minutes, until browned.
Remove it from the skillet, and transfer to a plate. Cover with foil to keep warm.
In the same pan with remaining pan grease leftover from the chicken, melt 1 tablespoon of butter. Add the mushrooms and saute for about 2-3 minutes until browned, then add the minced garlic and cook for another 1 minute.
Pour the Marsala wine to the skillet and bring to a boil. Boil for 3-4 minutes, while scraping off the browned bits of chicken.
Pour in the cream and return the chicken back into the sauce. Cook until the sauce thickens (about 3 minutes).
Garnish with some chopped parsley and serve warm over pasta, noodles, or rice.