Heat the canola oil in a large skillet over medium heat. Season both sides of the chicken breasts with salt and pepper, then dredge them with flour to coat. Dust off any excess flour.

Add the chicken breasts to the skillet and cook them for three to four minutes until they're crisp and golden on one side. Then, flip and cook them until the bottoms are golden brown and the chicken is fully cooked, an additional four to five minutes. Transfer them to a paper towel-lined plate and set the plate aside. Editor's Tip: The time it takes to cook your chicken will depend on its thickness. Cook it until it reaches an internal temperature of 165°F.

Add the olive oil to the skillet, and heat to medium. Add the mushrooms and cook them until they're softened, about three minutes. Add the garlic, and cook it for 30 seconds until it's fragrant. Deglaze the pan with the Marsala wine, then add the dried porcini mushrooms (if using). Bring the sauce to a boil, then reduce the heat to a simmer. Cook the sauce until wine is reduced by half and the dried mushrooms are tender.

Whisk in the chicken broth, brown sugar, Dijon mustard and Worcestershire sauce, then season the sauce to taste with salt and pepper. Stir in the butter until it's melted and the sauce appears rich and glossy. Return the chicken to the skillet, and keep it warm over low heat until you're ready to serve. Garnish the chicken Marsala with chopped parsley and Parmesan cheese.