1¼ lb. chicken cutlets, pounded until ¼" thick (about 8)
Kosher salt and freshly ground black pepper, to taste
⅓ cup plus 1 tbsp. flour
5 tbsp. olive oil
5 tbsp. unsalted butter
8 oz. white button mushrooms
2 tbsp. minced shallots or onions
1 clove garlic, minced
⅓ cup dry Marsala wine or beef stock with a tad bit of either red wine vinegar or balsamic but it will have a drastically different taste
⅓ cup chicken stock
1 tbsp. finely chopped parsley, for garnish (optional)
I also will make the sauce creamy like in the picture here by adding a lil bit of heavy cream or evaporated milk.
1. Season chicken with salt and pepper and dredge in ⅓ 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.
2. 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.