Place your chicken cutlets in a plastic bag and pound them.

On a plate add 1 cup of flour and season it with salt and pepper.

Coat both sides of the chicken cutlets in the flour.

In a pan add olive oil and 1 tbsp of butter.

Then add in the floured chicken cutlets, and

cook on each side for 5-6 minutes or until cooked through, on medium to high heat.

Once the chicken is cooked through remove it from the pan and set it aside on a plate.

In the SAME pan add shallots, garlic, mushrooms, salt & pepper, and sauté until mushrooms are golden brown.

Deglaze with the marsala wine, add in flour paste (made by combining 1 tbsp of flour and 1 tbsp butter until it forms a paste), and

continuously whisk that together for 3 minutes.

Then add in the chicken broth.

Add the chicken cutlets with all its excess juices back into the pan.

Garnish with chopped parsley. Serve & Enjoy!!!