Chicken Marsala

2 pounds chicken cutlets, pounded thin

1 teaspoon salt

1 teaspoon ground black pepper

1/2 cup all-purpose flour

8 ounces button mushrooms, stems removed and sliced

2 cloves of garlic, minced

3 tablespoons olive oil, divided

4 tablespoons butter, divided

1/3 cup chicken broth

1 teaspoon cornstarch

2/3 cup Marsala wine

1 small tomato, diced

1 1/2 teaspoon balsamic vinegar

Chopped parsley

Season chicken cutlets with salt and pepper. Pour flour into a shallow dish. Press chicken cutlets into flour to coat each side, shaking to remove any excess flour. Set aside.

Melt 1 tablespoon of olive oil and 1 tablespoon of butter in large skillet. When hot, add sliced mushrooms, season with salt and pepper and cook stirring occasionally until browned, about 6 to 8 minutes. Add garlic and cook for another minute. Remove the mushrooms to a plate and wipe out pan. Add 1 more tablespoon oil and butter to pan. Add half of the chicken cutlets and saute until they are browned on each side. Remove to a plate. Add another 1 tablespoon of oil and butter to pan and repeat with remaining chicken pieces. While chicken is browning mix together the chicken broth and cornstarch. Stir until cornstarch is dissolved. Add the Marsala wine.

When second batch of chicken is done, remove it from the pan. Add to wine mixture to the pan and scrape up the browned bits. Stir until it starts to thicken slightly. Return the mushrooms and chicken to the pan. Add the diced tomato and cook for about 6 minutes. Add remaining 1 tablespoon of butter, the balsamic vinegar and the chopped parsley. Stir to combine. Serve with noodles, mashed potatoes or rice.