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Heat 2 ounces of clarified butter (or olive oil) in a skillet over medium-high heat. Add the minced garlic and shallot and sauté for 1-2 minutes until fragrant.
Add the sliced mushrooms and sauté for 5-7 minutes until browned. Squeeze in the juice of ½ a lemon and stir to combine. Remove the mushrooms from the pan and set aside.
Season the chicken breasts with a mixture of kosher salt and white pepper. Dredge the chicken in plain flour, shaking off any excess.
In the same pan, add the chicken and sear for 3-4 minutes per side until golden brown. Remove the chicken from the pan and set aside.
In the same pan, add the minced shallots and garlic. Sauté for 1-2 minutes until fragrant.
Deglaze the pan with 2 ounces of white wine, scraping up any browned bits from the bottom of the pan.
Add the ½ cup of Marsala wine, 4 ounces of veal glace, and ¼ cup of light brown sugar. Bring the sauce to a simmer and let it reduce for 2-3 minutes.
Return the chicken to the pan and poach for 3-4 minutes until cooked through. Remove the chicken from the pan.
Finish the sauce by whisking in 4-5 ounces of cold, unsalted butter until the sauce is emulsified and creamy. Season with salt and white pepper to taste.
Serve the chicken Marsala with the mushroom sauce, garnished with green onions, dill, basil, cilantro, and Italian parsley.