Step 1

If chicken is large, slice each breast horizontal for 2 cutlets per breast. Season both sides with kosher salt, black pepper and Italian seasoning. Dust each side with flour. Set aside.

Step 2

In a large skillet over medium high heat add 2 tablespoons of the butter and the oil. Sauté chicken for several minutes on each side until golden brown and crispy (internal temp should be 165°F).

Step 3

Remove chicken from pan and drain on a paper towel on a plate - keep warm, covered with aluminum foil.

Step 4

Add 1 tablespoon of butter and sauté the shallots until almost translucent and add the sliced mushrooms. Cook for several minutes, stirring.

Step 5

To the sauté pan over medium heat add the chicken stock, madeira and scrape the bits of cooked pieces on bottom of pan.

Step 6

Add the cream, whisking to incorporate, bring to a boil and allow sauce to reduce and thicken, 2-3 minutes. Turn off heat then add the remaining 1 tablespoon of butter, stirring to incorporate. Pour sauce over chicken and serve. Garnish with chopped parsley.