4 chicken breasts sliced thin into 12 cutlets (3 slices per breast)
1 cup all-purpose flour plus 2 tsp for thickening
8 oz sliced cremini mushrooms
¼ bunch parsley chopped fine
1 cup olive oil (not extra-virgin)
2 cups chicken stock
1 cup Marsala wine
4 TBS unsalted butter
2 medium sized shallots minced
3 cloves garlic minced
2 tbs kosher salt
2 tsp black pepper
Directions
In medium sized bowl, mix together flour, 1TBS salt and 1 tsp pepper.
Preheat a large skillet on medium high heat. Add olive oil.
Dredge thin sliced breasts in flour, shake off excess flour and gently add to skillet and pan fry chicken 4 minutes per side or until slightly browned.
Place pan fried chicken on to separate dish, drain oil from skillet, wipe skillet with paper towel and return to heat.
Add butter, shallots and garlic to skillet and cook for 2-3 minutes or until shallots become slightly translucent. Add sliced mushrooms, remaining salt and pepper and cook for additional 2-3 minutes.
Add 2 tsp of flour to skillet gently stirring to form a roux.
Add Marsala wine to skillet and whisk thoroughly. Cook for 2 minutes or until the smell of alcohol is burned off. Add chicken stock to skillet and mix. Add chicken back to the skillet. Cook an additional 2 minutes.
Plate chicken, spoon sauce over the top. Garnish with chopped parsley.
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