The trifecta of tender scallopini, mushrooms, and fortified wine forms the basis for chicken marsala, a rich and saucy weeknight dinner:
Season chicken with salt and pepper and dredge in 1⁄3 cup flour. Heat 2 tbsp. oil and 1 tbsp. butter in a 12″ skillet over medium-high heat. Working in batches, add chicken, and cook, turning once, until golden brown, about 3 minutes. Transfer to a plate, and set aside. Add 2 tbsp. oil and 1 tbsp. butter, and then add mushrooms; cook until golden brown, about 8 minutes. Transfer to plate with chicken, and set aside.
Heat remaining oil in skillet, and then add shallots and garlic; cook, stirring, until soft, about 1 minute. Stir in remaining 1 tbsp. flour; cook for 2 minutes. Add Marsala and stock; cook, stirring and scraping bottom of pan until slightly thick, about 2 minutes. Return chicken and mushrooms to skillet, and cook until heated through, about 2 minutes. Remove from heat; stir in remaining butter. Season with salt and pepper; garnish with parsley, if you like.
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