Directions

1. Mix together flour, salt, garlic powder, and pepper. Set aside.

2. Melt 2-3 tablespoons of butter in large skillet. Saute garlic and shallots until soft. Add mushrooms and cook until soft. Remove from pan and set aside (can keep in oven under “warm” setting).

3. Pour wine, chicken stock, and 2 tablespoons of butter into skillet and boil until sauce is reduced by half. Time will vary, depending on your skillet, but eyeball it the best you can. Depending on how salty your chicken stock was, now you can add salt to taste, once your sauce is finished reducing. Set sauce aside and keep warm.

4. Dry chicken fillets with a paper towel. Put pieces on a cutting board, cover with cling wrap, and lightly pound them to about 1/3-pound thickness. Dust each fillet with the flour mixture, shaking off the excess. Melt 2 tablespoons butter and 2 tablespoons of oil in a large skillet. Fry chicken fillets on medium heat for 2-3 minutes per side (or just until golden brown). Repeat, working in batches until all chicken is done. Remember not to overcrowd the pan, or your chicken will end up steamed rather than nicely browned.

5. Place the chicken into serving dishes or on plates, or over buttered pasta (like angel-hair). Spoon mushroom mixture over the chicken. Pour Marsala sauce generously over the entire dish. If pasta is on the dish, make sure it gets sauce over it as well. Sprinkle it with freshly grated Parmesan.