Cut the chicken breast in half lengthwise. Lightly beat chicken until even in thickness.
In a bowl, combine the ingredients for the breading.
Generously coat the chicken cutlets in the chicken breading.
In a skillet, heat 3 Tbsp oil. Once hot, cook the chicken until fully cooked flipping halfway, cook 2-3 minutes per side. Remove from the skillet and set aside.
Using the same pan, saute the mushrooms with 1 tsp oil in until fully cooked.
Add 2 Tbsp butter and garlic and saute for another minute.
Add flour and quickly stir.
Add the wine, broth, salt, pepper and simmer about 2 minutes, until sauce thickens.
Add in the heavy whipping cream, simmer for another minute.
Add the chicken back into the pan and cover with the mushrooms Marsala wine. Cook until chicken is hot.
Garnish with fresh herbs.