Half both chicken breasts horizontally creating 4 chicken breast pieces.
Place the chicken breasts between two pieces of plastic wrap. Then pound to ½-inch thick with a meat mallet or rolling pin and set aside.
Place flour, corn starch, garlic powder, and ground pepper in a shallow bowl. Whisk together until completely incorporated and set aside
Place chicken in flour mixture and coat completely, covering all sides. Shake off excess flour mixture. Set aside.
Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a cast-iron skillet or 12-inch pan over medium-high heat. Fry all 4 chicken breasts until they are browned on both sides (3-4 minutes on each side). Remove move chicken breasts from skillet and place in a large bowl or plate and cover with aluminum foil. Make sure not to overcook the chicken as it will be cooked more in the sauce.
In the same skillet lower the heat to medium. Then add bacon to the leftover chicken grease and cook for 3-4 minutes. This should be enough time to render the fat and make the bacon a light brown
Add minced garlic and cook for 1 minute.
Add the mushrooms and cook 2-3 minutes or until browned stirring occasionally.
Pour in Marsala cooking wine and chicken broth and bring to a boil. Then reduce to a simmer and cook 10-15 minutes. The liquid and mushrooms should reduce by about half.
Add heavy cream to the skillet and mix in. Then return the chicken back into the sauce and continue to cook until the sauce starts to thicken and the chicken is cooked through. This will be about 3-5 minutes. Remove from heat and plate chicken immediately.
Garnish with fresh chopped parsley and serve. Enjoy!