1-1/4poundsthinly-sliced chicken breast cutlets(about 6-7 cutlets)
3tablespoonsolive oil(not extra virgin), divided
4tablespoonsunsalted butter, divided
1/4cupall purpose flour
10ouncessliced mushrooms(I use cremini)
1/3cupchopped shallot(about 1 large)
1cupdry Marsala wine
3/4cup chicken stock
2tablespoonschopped flat-leaf parsley
kosher salt and freshly-ground black pepper
Using a meat mallet or pounder or a rolling pin, evenly pound chicken cutlets between two pieces of plastic wrap (or in an unzipped plastic ziptop bag), until they're about 1/4 inch thick. Season both sides of the cutlets with salt and pepper.
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large (12 to 14-inch) skillet over medium-high heat. Dredge half of the cutlets in flour, shaking off excess, and add to the skillet in a single layer. Cook for 2-3 minutes per side, until browned. Transfer to a plate and tent with foil.
Heat another 1 tablespoon olive oil and 1 tablespoon of butter in the pan. Repeat the dredging and cooking process with the remaining chicken cutlets, transferring to the plate when browned.
Add an additional 1 tablespoon each of oil and butter to the pan. Saute shallots and mushrooms with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly-ground black pepper until mushrooms are tender and starting to brown and their released liquid has evaporated, about 5-8 minutes. Add garlic and cook for 1 minute, until fragrant.
Remove the mushroom mixture from the pan and set aside. Deglaze the pan with the Marsala, scraping the brown bits from the bottom and sides of the pan. Let the wine boil for 2-3 minutes. Stir in the chicken stock, bring to a boil, reduce heat to maintain a simmer, and cook for about 5 minutes.
Nestle the mushrooms and chicken cutlets back into the pan along with any accumulated juices on the plate. Simmer for 5-6 minutes, turning the chicken cutlets over occasionally, until the sauce lightly coats the back of a spoon.
Remove the chicken cutlets to a warm platter (tent with foil if further reducing the sauce). If the sauce seems too thin, let it simmer for a few more minutes. (Keep an eye on it; it will thicken fast!) Add the remaining 1 tablespoon butter, the lemon juice, and half of the parsley to the sauce, stirring until the butter is melted and the sauce is silky. Season to taste with salt and pepper.
Pour the sauce over the chicken cutlets. Garnish with the remaining parsley and serve with rice, buttered noodles, or mashed potatoes.
*Note that classic Chicken Marsala is served in enough sauce to coat the chicken cutlets, with some to spare. This won't be an overly saucy recipe where you'd be able to use what's in the pan to, say, toss with a pound of pasta.