Slice mushrooms thinly and set aside.
Slice the chicken breasts in half, lengthwise.
Sprinkle the chicken breasts with salt and pepper.
Add the flour to a medium-sized bowl, and dip each chicken breast in the flour.
Next, place a medium skillet on the stove (I recommend cast iron, if possible, because you will get a nice char on the chicken).
Add the olive oil, along with 1 tablespoon of the butter/ghee over medium-high heat.
Once the pan is hot, then add the chicken breasts.
Cook for about 5 minutes on each side, until they are no longer pink in the middle.
Once they are done, remove them from the pan and transfer them to a plate.
Next, add remaining butter to the pan along with the mashed garlic and the sliced mushrooms.
Cook for about 5 minutes, until the mushrooms start to soften.
Add the marsala wine to the skillet.
Bring to a simmer, and once the liquid has reduced by half, add the coconut milk and give everything a nice stir.
Then add the chicken breasts back to the skillet, and cover with the sauce.
Cook for another 5 minutes or so, until the sauce has thickened somewhat.
Season with salt and pepper and garnish with chopped parsley!