Place chicken breasts on a cutting board. Pound them slightly to make even thickness. This helps them cook evenly. Season both sides with salt and pepper before cooking.

Add flour to a shallow bowl. Lightly coat each chicken breast in flour. Shake off extra flour. This coating helps the chicken brown nicely and thickens the sauce later.

Heat olive oil in a large skillet over medium heat. Add the chicken breasts carefully. Cook each side for about five minutes until golden brown and fully cooked.

Take the cooked chicken from the skillet. Place it on a plate. Cover lightly with foil. Let it rest while you prepare the mushroom Marsala sauce.

In the same skillet, melt butter over medium heat. Add sliced mushrooms. Cook for about five minutes. Stir often until mushrooms soften and release their delicious flavor.

Add minced garlic to the mushrooms. Cook for one minute. Stir gently so the garlic does not burn. This step gives the sauce a strong and rich aroma.

Pour Marsala wine into the pan. Stir and scrape the browned bits from the bottom. Add chicken broth and simmer for five minutes until the sauce slightly thickens.

Add heavy cream and lemon juice to the sauce. Stir gently. Place the cooked chicken back in the pan. Spoon sauce over the chicken and cook two more minutes.