How to make it

  • Add the olive oil to a heavy pan so there is a 1-inch deep layer and bring it to medium heat.
  • Coat the chicken cutlets in the seasoned flour and shake to remove any excess.
  • Add the floured chicken to the hot pan and cook until the chicken is lightly brown on both sides.
  • Remove the chicken from the pan and set it aside.
  • To the same pan, add the shallots, garlic, and all of the sliced mushrooms. Sauté for 1 to 2 minutes.
  • Add the marinara sauce and continue to cook for 3 minutes, stirring constantly.
  • Add the remainder of the seasoned flour and the marsala wine to the tomato and mushroom mixture.
  • Let simmer for 1 minute, then add the chicken stock and stir to combine everything.
  • Add the cooked chicken back into the pan and cook for 2 more minutes.
  • Plate the chicken from the pan and top it with the pan sauce. Garnish with scallions.
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