Chicken Marsala

Cut the chicken breasts in half crosswise and beat until 1/2" thick. Season chicken breasts all over with salt and pepper. Set aside.

Heat 2 Tbsp. of the butter in a large, heavy skillet. Add the shallot and fry until translucent.

Add mushrooms, salt, and pepper to pan. Cook, stirring occasionally, until mushrooms are golden brown. Remove mushrooms from pan for later. Wipe out pan.

Heat 1 Tbsp. of the butter and 1 Tbsp. of the oil in the same pan over medium-high heat. Working in about two batches, dredge the chicken in the flour, shaking off excess, and fry in a single layer. Cook, turning halfway, until browned on each side. Remove from pan and repeat with remaining chicken, adding additional oil as needed.

Add flour to mixture and continue to cook, stirring, until incorporated.

Combine the stock, Marsala, and corn starch, stirring to dissolve. Pour the mixture into the pan used to fry the chicken and scrape up any browned bits. Add in the mushroom mixture and chicken.

Cook over medium heat until the sauce has thickened and completely coats the chicken.

Add remaining 1 Tbsp. butter, the vinegar, and parsley. Adjust salt and pepper as needed and serve.