If working with whole chicken breasts, slice each one into 3 flat cutlets. Place them on a cutting board and cover with plastic wrap. Use a meat tenderizer (or rolling pin) to beat the chicken cutlets into thin even pieces. Place the flour in a shallow dish and season with 1 teaspoon salt and 1/2 teaspoon ground pepper. Then coat the chicken cutlets in flour and dust off.
Heat a large skillet over medium-high heat. Add 1/2 tablespoon butter and 1/2 tablespoon oil to the skillet. Once melted, add 3 cutlets to the skillet at a time, cooking for 2-3 minutes per side. Remove and cover with foil. Then repeat with the remaining cutlets.
Add the tomatoes to the skillet and let them blister on several sides, swirling the pan a few times. Once the first tomato pops, remove from the skillet and cover with foil.
Add the remaining butter and oil to the skillet. Then add the mushrooms, shallots, and garlic. Saute the mushrooms until they are soft. Then add the marsala wine and broth. Cook until most of the liquid is absorbed. Add the chicken and tomatoes back to the skillet and toss. Turn off the heat and toss in the fresh basil leaves and parsley. Serve warm with parmesan cheese, if desired.
Video
Notes
Store any leftovers in an airtight container in the refrigerator for 3-4 days. To reheat, you can use the microwave or heat it up on the stovetop!