Mushrooms

Cup of Yum
1. In a large skillet over medium heat, add olive oil and butter and heat until sizzling.
2. Add the sliced mushrooms, shallot, salt, and pepper. Cook for 6 to 8 minutes, or until mushrooms are browned.
3. Add garlic and cook for 1 more minute.
4. Transfer mushrooms to a plate and set aside.
5. Wipe pan clean with a damp paper towel.

Chicken

1. Pat the chicken dry with paper towels. Use a sharp knife to cut each chicken breast in half horizontally to create two chicken breast halves.
2. Place each breast flat between 2 sheets of plastic wrap and pound until it reaches an even thickness of about 1/4 inch. (Be careful not to tear the chicken).
3. On a wide flat plate, add flour, salt, and pepper. Dredge the chicken in the flour mixture, coating all sides.
4. Heat 1 tablespoon of the olive oil and 1 tablespoon of the butter in the skillet over medium heat until sizzling (reserving the rest).
5. Working in batches, add 4 of the chicken halves (do not try to overcrowd the pan) and saute about 6 minutes on each side, or until the internal temperature of the chicken is 165°F.
6. Transfer to a plate and set aside (tent to keep warm).
7. Heat the remaining oil and butter until sizzling.
8. Saute the remaining chicken halves, making sure the internal temperature reaches 165°F.
9. Transfer to the same plate.
10. In a medium bowl combine cornstarch and chicken stock. Whisk until combined. Add the marsala wine and mix well.
11. Pour the marsala mixture into the pan. Use a wooden spoon to scrape up any brown bits in the pan.
12. Add the mushrooms and cook over medium heat (turning occasionally) until the sauce has thickened (about 5 minutes).
13. Nestle the cooked chicken in the marsala sauce and top with fresh parsley. Serve over noodles.