Pre-heat oven to 400 degrees F. Scramble the egg in a shallow bowl or dish.
Crush Almonds until they are a coarse texture. Chop herbs and add to almonds. Add ½ tsp salt and mix well.
Trim Chicken. Cut in half through the middle (see post for details) and cut into 4 equal servings. Dip the chicken in the egg making sure to get both sides and dredge in the almond mixture
Heat 2 Tbsp Olive oil and 1 Tbsp Butter in a non stick skillet. Turn heat on medium and when the oil/butter is very hot, but not burning, place chicken in pan. Allow to cook about 2 minutes and flip. Cook another 2 minutes. Remove from pan and place on baking sheet in preheated oven for 10 minutes
Slice mushrooms. Add 1 Tbsp butter and ½ Tbsp olive oil to saute pan and heat on medium. Add sliced mushrooms in a single layer. Cook until golden brown (about 2-3 minutes), flip and cook an additional minute.
Slice onion and add to pan. Add Marsala wine and chicken stock. Cook over medium low heat until liquid has reduced by half. This takes 5-7 minutes.
When chicken is done, remove from oven and allow to rest for 5 minutes
Add heavy cream and grate Monterey Jack cheese into pan. Stir until cheese has melted and sauce thickens.
Plate chicken and spoon mushroom sauce on top. Serve & Enjoy.