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Heat the oil in a large pan over medium-high heat, add the chicken and cook until browned, about 2-3 minutes per side and set aside.
Add the butter and mushrooms and saute until browned on both sides, about 7-8 minutes.
Add the shallot and saute for 1 minute.
Add the garlic and saute for half a minute.
Add the marsala, deglaze the pan, add the chicken broth and lemon juice, bring to a boil and let simmer until reduced by half, about 5-7 minutes.
Season with salt and pepper, mix in the butter and return the chicken to the pan and cook for 2-3 minutes.
Mix in the parsley and remove from heat.
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