Chicken Marsala

Serves 4-6

Ingredients: 

For the chicken:
3 large boneless, skinless chicken breasts (about 2 1/2 pounds), split into 6 cutlets
Wondra flour or all-purpose flour, for dusting
2 tablespoons canola oil
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
For the marsala mushroom sauce:
1 pound baby bella or button mushrooms, cleaned and sliced
3 tablespoons unsalted butter, divided
1 cup dry marsala wine
1 cup warm beef stock, preferably homemade or low-sodium
1 tablespoon tapioca flour, optional for a thicker sauce (see Recipe Notes, below)
Kosher salt and freshly ground black pepper

Method:

Preheat oven on its lowest setting (160°F or so).
Place the cutlets between two layers of plastic wrap and pound each to 1/4" thickness. Pat dry and season with salt and pepper. Dust with flour. Heat oil in a large skillet over medium-high heat. Add the butter. Working in batches, brown the chicken, about 3 minutes per side. Place in an ovenproof baking dish, cover with aluminum foil, and keep warm in the oven. (See Recipe Notes, below.)
With the heat still on medium-high, add the mushrooms to the skillet and, if there isn't oil left from the chicken, up to 2 tablespoons additional butter. Add the mushrooms and cook until their juices start to release, about 3 minutes. Add the marsala and cook at a vigorous simmer until reduced by half, about 15 minutes. (Do not stir.) Add the stock and continue to cook until it reaches a thick, saucy consistency, another 10-15 minutes. Remove from heat and swirl in the remaining tablespoon of butter. Season with salt and pepper, to taste.
Pour the mushroom sauce over the chicken. Serve with mashed potatoes or white rice.