Kosher salt and freshly ground black pepper, to taste
1⁄3 cup plus 1 tbsp. flour
5 tbsp. olive oil
5 tbsp. unsalted butter
8 oz. white button mushrooms
2 tbsp. minced shallots
1 clove garlic, minced
1⁄3 cup dry Marsala wine
1⁄3 cup chicken stock
1 tbsp. finely chopped parsley, for garnish (optional)
Instructions
Put flour in a wide shallow bowl. Pat chicken dry and season with salt and pepper, then dredge in flour, 1 piece at a time, shaking off excess.
Heat 2 tbsp. oil and 1 tbsp. butter in a large skillet over medium-high heat. Sauté half of chicken, turning over once, until golden and just cooked through, about 3-4 minutes total. Repeat with other half. 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 remaing oil in the same skillet and add shallots and garlic, cook, stirring about 1 minute.
Stir in remaining 1 tbsp. flour; cook for 2 minutes.
Add the Marsala wine and the chicken stock; stir and scrape 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 using.
Recipe by Valerie's Keepers at https://www.valerieskeepers.com/easy-chicken-marsala/