• 4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
• 1/2 cup  flour, for dredging
• 1 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 8 ounces baby Bella  mushrooms, sliced
• 1/2 cup sweet Marsala wine
• 1/2 cup chicken stock
• 2 tablespoon unsalted butter
•  1/4 cup chopped flat-leaf parsley (optional)

• Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap 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; mix with a fork to distribute evenly.
• Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess.
• Slip the cutlets into the pan and fry for 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 to keep warm.
• Lower the heat to medium and add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper.
• 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 if desired.

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