Chicken With Baby Bella Mushrooms and Marsala Sauce

• 4 Chicken Cutlets
• 1 cup Flour For Dredging, Plus 2 Teaspoons, Divided Use
• 2 Tablespoons Butter
• 1 Tablespoon Olive Oil
• 1 pint Baby Bella Mushrooms, Sliced
• 1 clove Garlic, Minced
• 3/4 cups Marsala Wine
• 1/4 cups Chicken Stock
• 1/2 teaspoons Brown Sugar
• 1 teaspoon Chopped Fresh Thyme
• 1 Tablespoon Chopped Fresh Parsley
• Salt And Pepper, to taste

1. Pound chicken cutlets until thin.
2. Dredge chicken lightly on both sides with flour.
3. In a large skillet melt butter and olive oil over medium heat.
4. Add chicken to skillet and cook through, 4 minutes on each side.
5. Then remove chicken to a serving platter.
6. In the same skillet, saute mushrooms and garlic over medium heat until browned, about 10 minutes.
7. Remove mushrooms from the pan with a slotted spoon and set aside.
8. Using the same pan, whisk in the 2 teaspoons of flour, the Marsala, chicken stock, brown sugar, thyme, parsley, salt and pepper.
9. Heat the mixture over medium heat until combined.
10. Then return chicken and mushrooms to pan cover and cook on low another 5 minutes.
11. Until heated through.

chicken cutlets, flour, butter, olive oil, bella mushrooms, clove garlic, marsala wine, chicken, brown sugar, thyme, parsley, salt

Taken from tastykitchen.com/recipes/main-courses/chicken-with-baby-bella-mushrooms-and-marsala-sauce/ (may not work)