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Salt and pepper the chicken breasts on both sides. Add the flour to a bowl and lightly coat the chicken breast on each side.
Heat a stainless steel saute pan to medium high heat and add the avocado oil. Working in batches to not overcrowd the pan, add the chicken breast and cook for 3 minutes per side, or until golden brown. Remove once the internal temperature is 155*F. Do this with all the chicken.
In the same pan, add more olive oil if needed, and add the mushrooms. Saute until they are browned. Season with salt once browned, if you season before browning, they will release too much water in the pan and not brown. Once browned, add the shallots and garlic and saute another two minutes. Deglaze the pan with marsala wine and thyme and reduce until it is almost dry.
Add the chicken stock and cream and bring up to a simmer. Season with a small amount of salt. Simmer and reduce until nappe, thick enough to coat a back of a spoon. Once thickened to a sauce texture, add the cutlets back and simmer for 2 minutes to warm through.
Plate and serve with the sauce and garnish with minced parsley.