Begin by mixing the flour, salt, garlic powder and pepper in a shallow bowl.  Dredge the chicken through the flour mixture being sure to shake off any excess. Meanwhile, heat your skillet on medium high heat. Add the oil and heat until shimmering. Once shimmering, add in the chicken in batches and cook until golden-brown on both sides (about 3 to 4 minutes per side). Transfer to a plate.  Repeat with the remaining 2 chicken thighs.

In the same pan, using the remaining pan grease from the chicken, (add a little oil if needed) begin this phase by adding the onions. Cook them down until they soften, about 5 minutes - be sure to scrape the good bits off the bottom of the pan. Now, add the mushrooms and for 2-3 minutes until browned. Add the garlic and cook until fragrant, about 1 minute. Pour in the Marsala and the broth and simmer until reduced by half and starting to thicken, (about 10-15 minutes). Return the chicken back into the sauce. Cook until the sauce thickens (about 5 minutes). Garnish with chopped parsley and serve immediately. I served the chicken with zucchini noodles.

Enjoy!