Slice chicken breasts lengthwise to make 4 thin chicken cutlets. Season each with salt and pepper to taste.

In a shallow bowl, mix together 1/4 cup almond meal flour and the garlic powder. Dredge each chicken cutlet in the flour mixture and set aside,

In a large skillet, heat 1 tablespoon butter with 1/2 tablespoon olive oil over medium/high heat. Swirl the butter around to make sure the entire base of the skillet is coated. Place the four chicken breasts into the skillet and cook for 2-3 minutes per side or until fully cooked through and browned. Remove the chicken from the skillet and set aside.

Add the remaining 1 tablespoon butter and 1/2 tablespoon olive oil to the skillet and swirl to melt, scraping the brown bits off the bottom (that's where all the flavor lives!) Add the garlic and cook for approximately 2 minutes until fragrant and translucent.

Add in the mushrooms and tomatoes and stir to cover in the butter and oil. Add a splash of chicken broth and cook for about 5 minutes, until the mushrooms are browned and the tomatoes are cooked but still retaining their shape. Season with salt and pepper to taste. Add the remaining 1/4 cup almond meal flour and stir to combine.

Add in the rest of the chicken broth, marsala, oregano, and parsley. Stir to combine. Bring to a boil and then reduce to a simmer, cooking/reducing for 2-3 minutes.

Add the chicken back to the skillet, nesting in the sauce and vegetables. Cook for 4-5 minutes until the chicken is fully heated through and the sauce is bubbly.

Serve hot, sprinkled with more chopped parsley. Enjoy!