Season both sides of chicken with salt and pepper. Lightly dust with flour.
Heat oil and 1 tablespoon butter in large nonstick skillet on medium-high heat. Cook chicken in batches, 2 min. on each side or until golden brown. Transfer chicken to clean plate.
Melt remaining butter in same pan. Add mushrooms and garlic. Cook 3-4 min. on medium-high, stirring frequently until edges begin to brown. Add marsala cooking wine; bring to boil scraping up any browned bits from bottom of pan. Reduce heat to medium. Stir in sauce and tomatoes. Return chicken and any juices to pan. Cook 2-3 min. or until heated through.
Sprinkle with parsley before serving.