3 tablespoons Extra Virgin Olive Oil
4 boneless, skinless chicken breast halves (about 1 1/2 pounds), pounded to 1/4-inch thickness
Kosher Flake Sea Salt and freshly ground European Blend Peppercorns or other pepper to taste
2/3 cup flour
1/2 teaspoon Italian Seasoning
8 ounces cleaned and thinly sliced button, crimini or shiitake mushrooms
1 shallot, minced
4 tablespoons Marsala wine
4 tablespoons chicken stock, more as needed
1 - 2 tablespoons butter
1 tablespoon chopped parsley or chervil for garnish
Combine flour, salt, pepper and Italian Seasoning in a small bowl and stir to combine.
Heat 1 tablespoon of the oil in a medium-size skillet set over high heat. Dredge the chicken pieces in the flour mixture.
Place 2 of the chicken pieces in the pan and cook until nicely browned, about 2 minutes per side. Add another tablespoon of oil and the remaining chicken pieces. As chicken is cooked, set aside on a plate and loosely tent with foil to keep it warm.
Heat the remaining tablespoon of oil in the skillet, add the mushrooms and shallot and cook until the mushrooms are tender and beginning to brown. Add the Marsala wine and cook until reduced by half. Stir in the stock and heat for 1 minute.
Remove from heat and swirl in the butter until melted. Transfer the chicken to a serving platter and pour the sauce from the skillet over the chicken. Garnish with chervil or parsley and serve.