Chicken With Marsala And Mushrooms

• 3 tablespoons olive oil
• 4 boneless, skinless chicken breast halves (about 1 1/2 pounds), pounded to 1/4-inch thickness
• Kosher salt and freshly ground pepper to taste
• 23 cup flour
• 1/2 pound cleaned and thinly sliced button, crimini or shiitake mushrooms (or a combination)
• 1 shallot, minced
• 4 tablespoons Marsala wine
• 3 tablespoons veal glaze (see recipe)
• 1 tablespoon butter
• 1 tablespoon chopped chervil

1. Preheat the oven to 200 degrees.
2. Heat 1 tablespoon of the oil in a medium-size skillet set over high heat.
3. Sprinkle the chicken pieces with salt and pepper to taste and dredge in flour.
4. Place 2 of the chicken pieces in the pan and cook until nicely browned, about 2 minutes per side.
5. Remove and set aside.
6. Add another tablespoon of oil and the remaining chicken pieces.
7. Cook until browned.
8. Place the chicken pieces in an ovenproof pan, cover and place in the oven.
9. Heat the remaining tablespoon of oil in the skillet, add the mushrooms and shallot and cook until the mushrooms are tender and most of the liquid has evaporated.
10. Add the Marsala and cook until reduced by half.
11. Stir in the veal glaze and heat for 1 minute.
12. Remove from heat and swirl in the butter.
13. Transfer the chicken to a serving platter and pour the sauce from the skillet over the chicken.
14. Garnish with chervil and serve.

olive oil, chicken, kosher salt, flour, button, shallot, marsala wine, veal glaze, butter, chervil

Taken from cooking.nytimes.com/recipes/7344 (may not work)