In same skillet over medium heat, add 3 tablespoons oil and heat until shimmering.
Dredge meat in seasoned flour and place in single layer in skillet. Brown chicken in two batches, if necessary. Brown on both sides until slightly under-done and transfer to paper towel lined plate.
When all chicken has been browned, return to skillet, add Marsala, cook one minute longer over medium heat. Transfer meat to warm serving platter; top with reserved mushrooms.
Add bouillon to pan juices. Use whisk to scrape loose browned bits and bring to a boil. Add salt to taste. Pour over mushrooms and meat. Sprinkle with some minced parsley and serve immediately.
Notes
This recipe can be scaled up for a party. Instead of using chicken cutlets, cut chicken into nuggets and cook in a big batch.