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Ingredients:
- 4 chicken breasts sliced horizontally or pounded until 1/2" thick
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/3 cup + 1 Tbsp. all-purpose flour
- 5 Tbsp olive oil, divided
- 3 tbsp unsalted butter, divided
- 8 oz white button mushrooms sliced
- 8 oz cremini mushrooms sliced
- 2 Tbsp shallots (or your favorite onion) minced
- 2 cloves garlic minced
- 2/3 cup dry Marsala wine
- 2/3 cup beef stock
- a sprig of fresh thyme (optional)
- Fresh parsley minced, for garnish
Instructions:
To a large pan or skillet, add 2 Tbsp olive oil and 1 Tbsp butter and heat over MED-HIGH heat.
Sprinkle pounded chicken cutlets with salt and pepper on both sides, then lightly dredge in the 1/3 cup flour. Shake off excess flour and add chicken to the hot pan. Work in batches if needed, as over-crowding, the pan will prevent the chicken from crisping up.
Cook chicken for about 3-4 minutes per side, until golden.
Transfer chicken to a plate and set aside.
Add 2 Tbsp olive oil and 1 Tbsp butter to the pan and add mushrooms.
Saute for about 5-8 minutes, seasoning with salt and pepper about halfway through cooking.
Remove mushrooms to plate with the chicken and set aside.
Add remaining 1 Tbsp olive oil, then add shallots and garlic. Saute for about 1 minute, until soft and fragrant.
Sprinkle in the 1 Tbsp flour and stir to coat. Cook for a minute to get the flour taste out.
Pour in Marsala wine and beef stock, scraping the bottom of the pan with a wooden spoon.
Cook, stirring often, for 2 minutes, or until the sauce is slightly thickened.
Slide chicken and mushrooms back into the pan, making sure to get all the juices from the plate into the pan - that's pure flavor there!
Add 1 Tbsp butter to the center of the pan, toss a sprig of thyme in there if desired, then cover the pan and let cook for about 2 minutes.
Stir and spoon sauce over the chicken.
Garnish with parsley if desired and serve.
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