Season one side of the Chicken Breast (3) with Kosher Salt (to taste) and Ground Black Pepper (to taste).
Melt the Salted Butter (1 1/2 tablespoon) and Extra-Virgin Olive Oil (3 tablespoon) in a cast-iron skillet over high heat. Once melted, add your chicken breast one by one, seasoned side down.
Season the opposing sides with Kosher Salt (to taste) and Ground Black Pepper (to taste). After cooking on high, turn the heat down to medium high heat and cook one side for 4 minutes. Flip, then cook the other side for another 4 minutes.
Take the chicken out, then add Salted Butter (1/2 tablespoon) and Extra-Virgin Olive Oil (2 tablespoon) to the pan you just used. Add the Mushroom (2 cup) and cook on medium to medium-high heat for 3 minutes or until mushrooms reach your desired doneness.
Stir the mushrooms, then turn the heat to high, then add the Yellow Onion (1) and let it sit in the pan for 1 minute.
Pour the Marsala Wine (1 1/4 cup), and light it with a kitchen torch to flambé the mixture. Wait for the alcohol to cook off.
Add the Heavy Cream (3/4 cup), Garlic (2 teaspoon), and Chicken Bouillon Powder (1 teaspoon) to the pan.
Once the mixture has started boiling, add the chicken breast to the sauce. Arrange some of the mushrooms and onions over the chicken to make sure that the chicken is sitting at the bottom.
Cover, and let the mixture cook for 20 to 30 minutes over medium heat, until everything is reduced. Stir constantly.
Sprinkle with Fresh Parsley (to taste). Serve on plates alone for a low-carb option or alongside some thick egg noodles.