Yields 4 servings
4, 9-ozs chicken breast, boneless, skinless cut into cutlets
6 Tbls butter
4 Tbls oil, olive
1 Cup marsala
1 Cup broth, chicken
1 to taste salt
1 to taste pepper, black, ground
1 Pound mushrooms, white sliced
Heat 2 tablespoons butter over medium-high heat. Add mushrooms and salt and let cook down, barely stirring, until golden brown. Set aside.
Season chicken with salt and pepper, then dip them in flour and shake off the excess. In a heavy 10 to 12-inch skillet, melt 1 tablespoon of butter and 1 tablespoon of oil over medium heat. Add the chicken cutlets, three or four at a time, and brown them for about 3 minutes on each side. Then transfer them to a heated plate. Repeat until all cutlets are cooked, adding 1 tablespoon each butter and oil when needed.
Pour off fat from the skillet. Add the marsala wine and stock and boil the liquid briskly over high heat for 1 to 2 minutes, scraping up browned bits. Return the chicken and mushrooms to the skillet, cover the pan and simmer over low heat for 10 to 15 minutes, basting chicken now and then with the pan juices.
To serve, transfer the cutlets to a heated platter. Add the remaining stock to the sauce and boil briskly. When the sauce has reduced considerably and has the consistency of a syrupy glaze, taste it for seasoning. Remove the pan from the heat and stir in the softened butter. Pour the sauce over the cutlets.