Italian chicken in Marsala wine sauce

Steps

1. 1

   Slice the chicken breasts into thin cutlets and season them. Dust lightly with flour, shaking off any excess.

2. 2

   Heat the oil and half the butter in a large skillet. Brown the chicken for 2 to 3 minutes per side, then set aside.

3. 3

   In the same pan, cook the shallot and mushrooms until their moisture evaporates and they begin to color.

4. 4

   Pour in the Marsala, reduce by half, then add the stock. Simmer for a few minutes until the sauce turns glossy.

5. 5

   Return the chicken to the pan with the remaining butter. Cook for 3 to 4 minutes more, until the meat is tender and coated in sauce.

6. 6

   Scatter with parsley and serve immediately.