lb. chicken cutlets, pounded until
" thick (about 8)
Kosher salt and freshly ground black pepper, to taste
cup plus 1 tbsp. flour
tbsp. olive oil
tbsp. unsalted butter
oz. white button mushrooms
tbsp. minced shallots
clove garlic, minced
cup dry Marsala wine
cup chicken stock
tbsp. finely chopped parsley, for garnish (optional)
Season chicken with salt and pepper and dredge in 1/3 cup flour.
Heat 2 tbsp. oil and 1 tbsp. butter in a 12" skillet over medium-high heat.
Working in batches, add chicken, and cook, turning once, until golden brown, about 3 minutes.
Transfer to a plate, and set aside.
Add 2 tbsp. oil and 1 tbsp. butter, and then add mushrooms; cook until golden brown, about 8 minutes.
Transfer to plate with chicken, and set aside.
Heat remaining oil in skillet, and then add shallots and garlic; cook, stirring, until soft, about 1 minute.
Stir in remaining 1 tbsp. flour; cook for 2 minutes.
Add Marsala and stock; cook, stirring and scraping bottom of pan until slightly thick, about 2 minutes.
Return chicken and mushrooms to skillet, and cook until heated through, about 2 minutes.
Remove from heat; stir in remaining butter.
Season with salt and pepper; garnish with parsley, if you like.
Season chicken with salt and pepper and dredge in 1/3 cup flour Heat 2TBS oil and TBS butter in 11" skillet over medium-high heat