1. Season the chicken breasts with salt, pepper, garlic powder, and onion powder.
2. Dredge each chicken breast in flour, shaking off excess.
3. In a large skillet, heat olive oil and butter over medium-high heat.
4. Add the chicken breasts to the skillet and cook until golden brown on both sides (about 5-7 minutes per side). Remove from skillet and set aside.
5. In the same skillet, add sliced mushrooms and sauté until tender (about 5 minutes).
6. Pour in beef broth and Madeira wine, scraping up any browned bits from the bottom of the pan.
7. Bring the mixture to a simmer and reduce by half (about 10 minutes).
8. Return the chicken to the skillet, spooning sauce over it, and simmer for an additional 5 minutes until heated through.
9. Serve garnished with fresh parsley.