First, prepare the mushroom sauce. In a large saute pan, heat the butter and olive oil over medium-high until melted.

Add in the mushrooms, and cook stirring occasionally until mushrooms start to wilt and soften.

Pour in the Marsala, stir it in, and let it cook until the alcohol has evaporated out. Season with salt, pepper, garlic powder, onion powder, and parsley, and finally stir in the mascarpone. Set aside while you prepare the chicken.

Season the chicken tenders liberally with the garlic, onion, salt and pepper, and dredge each piece in flour, shaking off the excess.

In a large saute pan, heat the butter and olive oil over medium-high until melted and slightly shimmery.

Cook the chicken, without crowding the pan, about 3-4 minutes per side, until golden brown and crispy. As the pieces of chicken are ready, remove from the pan and set aside on a plate.

Once all the chicken is cooked, stir it into the prepared mushroom sauce until evenly coated, then serve immediately!