Add olive oil and 1 tbsp butter to a large skillet on medium high heat.
While the butter melts, season the chicken cutlets with salt and pepper then dredge in the flour and shake off any excess.
Add cutlets to the pan and fry until golden brown, about 4 minutes per side. Then remove from pan and tent with foil.
In the same pan melt the remaining tablespoon of butter, then add the mushrooms and thyme. Cook for around 5 minutes, stirring occasionally, until the mushrooms are browned and sizzling. Add the garlic and cook for around 30-45 seconds, stirring constantly to avoid burning.
Add the Marsala wine and chicken broth and simmer for about 5-6 minutes, stirring occasionally. Then stir in the cream and bring to a simmer. Add the chicken back to the pan and cook for an additional 2-3 minutes until the sauce is thickened.
Serve over mashed potatoes, angel hair pasta, mashed cauliflower, or zucchini noodles.