Step 1

To a large pan or skillet, add 2 Tbsp olive oil and 1 Tbsp butter and heat over MED-HIGH heat.

Step 2

Sprinkle pounded chicken cutlets with salt and pepper on both sides, then lightly dredge in the 1/3 cup flour. Shake off excess flour and add chicken to hot pan. Work in batches if needed, as over-crowding the pan will prevent the chicken from crisping up.

Step 3

Cook chicken about 3-4 minutes per side, until golden.

Step 4

Transfer chicken to a plate and set aside.

Step 5

Add 2 Tbsp olive oil and 1 Tbsp butter to the pan and add mushrooms.

Step 6

Saute about 5-8 minutes, seasoning with salt and pepper about half-way through cooking.

Step 7

Remove mushrooms to plate with the chicken and set aside.

Step 8

Add remaining 1 Tbsp olive oil, then add shallots and garlic. Saute about 1 minute, until soft and fragrant.

Step 9

Sprinkle in the 1 Tbsp flour and stir to coat. Cook for a minute to get the flour taste out.

Step 10

Pour in Marsala wine and beef stock, scraping the bottom of the pan with a wooden spoon.

Step 11

Cook, stirring often, for 2 minutes, or until sauce is slightly thickened.

Step 12

Slide chicken and mushrooms back into the pan, making sure to get all the juices from the plate into the pan - that's pure flavor there!

Step 13

Add 1 Tbsp butter to the center of the pan, toss a sprig of thyme in there if desired, then cover the pan and let cook about 2 minutes.

Step 14

Stir and spoon sauce over chicken.

Step 15

Garnish with parsley if desired and serve.