Chicken Marsala

3 Tbsp flour
¾ tsp salt & ¼ tsp black pepper
8 small chicken breast cutlets (1 lb.)
1 Tbsp olive oil
2-3 Tbsp Butter
1 shallot, finely chopped
2 cloves garlic minced
8 oz sliced Shiitake Mushrooms
½ cup Marsala Cooking Wine
1 cup chicken broth
⅔ cup heavy cream
3 Tbsp chopped parsley

Place the flour, ¾ teaspoon salt, and ¼ teaspoon pepper in a ziplock bag. Add the chicken to the bag; seal bag tightly and shake to coat chicken evenly. Set aside.
Heat oil in a large non-stick pan on medium high. Cook chicken in batches, 2 minutes on each side or until golden brown. Remove from pan.
Add butter, shallots, garlic and Shiitake Mushrooms in same pan. Cook 8-10 minutes on medium high stirring frequently until liquid is mostly evaporated. Add wine, broth, and heavy cream. Bring to boil, scraping up any brown bits from bottom of pan. Cook 5-7 minutes or until liquid is slightly reduced.
Return chicken and any juices to pan. Coat with sauce, cook 2-3 minutes or until heated through and the sauce thickens a bit more. Top with parsley.
The recipe makes a lovely sauce that is delicious over pasta, rice, or mashed potatoes.