CHICKEN MARSALA

Ingredients:

• 4 skinless, boneless, chicken breasts (about 6 ounces each, butterflied)
• 1 cup all-purpose flour, for dredging
• 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 2 tablespoons unsalted butter
• 8 ounces baby crimini or porcini mushrooms, stems removed and thinly sliced
• 1 large shallot, finely diced
• 1/2 cup dry Marsala wine
• 1/2 cup chicken stock
• 2 tablespoon unsalted butter
• 1/4 cup chopped flat-leaf parsley

Put the chicken breasts in a large plastic zip lock bag or lay on a cutting board with plastic wrap under and over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put flour in a shallow platter and season with salt and pepper; and mix with a fork to distribute evenly.

Heat the oil and butter over medium-high flame in a large non-stick skillet. When the oil hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Carefully place the cutlets into the pan and fry for 4-5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer and keep warm in turned off 200˚ oven.

Lower the heat to medium and add the mushrooms and shallot to the skillet.  Don’t stir just yet.  Allow the shallot and mushrooms to brown for 1 minute first. Then continue to sauté until they are nicely browned, about 5 minutes; season with salt and pepper. Off the heat, pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.  Serves 4.  Serve over mashed potatoes, polenta, or thin pasta, such as linguine, spaghettini or cappellini.