Preheat the oven to 400F. Cut the chicken in half lengthwise to make 4 thinner cutlets. Sprinkle the chicken pieces with salt & pepper and the garlic powder. Coat each piece in flour.

Add the oil and 1 tablespoon of the butter to an oven-proof skillet over medium-high heat. Once the pan is hot, add the chicken and cook for 4-5 minutes/side or until golden. Transfer chicken to a plate.

Add the remaining butter to the pan. Let it melt, then add the mushrooms. Sauté, stirring occasionally, until the mushrooms have nicely browned (about 5-6 minutes).

Add the marsala and chicken broth to the skillet and let it bubble for about a minute.

Add the chicken back to the pan and let it cook for about a minute while spooning some of the sauce and mushrooms over top.

Remove the pan from the heat. Sprinkle the mozzarella over top (I concentrate it on the chicken), and then sprinkle the scallions on.

Place the skillet in the oven and cook for 7 minutes. You can broil it at the end for a few minutes if you want the cheese to brown. Serve immediately.