- 8 Chicken cutlets (about 4 ounces each)
- Salt and freshly ground black pepper
- 3 tablespoons unsalted butter
- 4 tablespoons olive oil
- 1 large shallot, finely chopped
- 4 garlic cloves, smashed
- 4 ounces assorted mushrooms, sliced
- 1⁄2 cup sweet Marsala
- 3⁄4 cup low-salt chicken broth
- Leaves from 1 fresh rosemary sprig
Sprinkle the chicken with salt and pepper. Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy large skillet over medium-high heat. Add 4 chicken cutlets and cook until golden brown, about 3 minutes per side. Transfer the chicken to a plate. Add another tablespoon of butter and oil, if necessary. Repeat with the remaining 4 cutlets.
Set the cutlets aside.
Add 1 tablespoon of oil to the skillet. Add the shallot and garlic. Saute until fragrant, about 30 seconds. Add a tablespoon of the olive oil. Add the mushrooms and saute until tender and the juices evaporate, about 3 minutes. Season with salt. Add the Marsala.
Simmer until the Marsala reduces by half, about 2 minutes. Add the broth and the rosemary leaves. Simmer until reduced by half, about 4 minutes. Return the chicken to the skillet. Pour in all of the pan juices. Cook just until heated through, turning to coat, about 1 minute. Stir the remaining 1 tablespoon of butter into the sauce. Season the sauce with salt and pepper, to taste.
Using tongs, transfer the chicken to plates. Spoon the sauce over and serve.