From Nicole Kammerer
4 chicken breasts, boneless and skinless (you can also use boneless veal leg for the classic preparation of veal marsala)
salt and freshly ground black pepper
3 T. extra-virgin olive oil
1 T. butter
2 c. assorted mushrooms, sliced 1/4-inch thick (like portobello, button or shiitake)
1 garlic clove, minced
1/3 c. marsala wine
1/4 c. whipping cream
1/4 bunch Italian parsley, finely chopped
Slice each chicken breast into three even pieces, crosswise. Between two pieces of plastic wrap, lightly pound the chicken pieces until 1/4-inch thick. Very lightly season each chicken breast with salt and pepper. Lightly coat each piece of chicken with flour.
Heat 2 T. of olive oil in a large, deep frying pan over high heat. Add two or three pieces of chicken and brown on each side just until golden brown, about 30 seconds per side. Remove from pan and repeat with remaining chicken. When all the chicken has been browned, turn the heat down to medium-high heat. Add the remaining oil and butter, add the mushrooms and sauté until light golden brown, season lightly with salt and pepper, add the garlic and sauté for 2 minutes, being careful not to brown it. Add the chicken to the mushrooms in the pan. Deglaze the pan with the marsala and reduce by half, add the cream and reduce to desired sauce consistency. Taste for seasoning. Sprinkle with parsley and serve immediately with fagiolini e pinoli.