Heat the olive oil in a large pan over medium-high heat. Season the chicken breasts with pepper, then sear them until golden brown, about 6-8 minutes per side. Remove and set aside - they don't need to be fully cooked yet.
Wipe the pan clean with a paper towel, then melt the butter over medium heat. Add the sliced mushrooms and cook, stirring occasionally, for about 5 minutes until they release their moisture and start to caramelize.
Add the green onions to the mushrooms and cook for another 2 minutes until fragrant.
Pour in the Marsala wine - it should sizzle beautifully. Add the bouillon granules, water, and lemon juice. Stir everything together, then add the cream and fresh basil. Let this mixture come to a gentle simmer.
Mix the cornstarch with 2 tablespoons of cold water to create a slurry. Stir this into the sauce and cook until it thickens, about 2-3 minutes. Taste and adjust seasoning with pepper. (The sauce should coat the back of a spoon when ready)
Return the chicken to the pan, nestling it into the creamy sauce. Cover and simmer gently for 8-10 minutes until the chicken is cooked through and heated completely.
To serve, slice the chicken breasts on the diagonal and arrange on plates. Spoon the mushroom cream sauce generously over the top and finish with a sprinkle of fresh parsley.
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