3/4 cup all-purpose flour
2 teaspoons coarse salt or seasoned salt
1/2 teaspoon freshly ground pepper
4 boneless skinless chicken breast halves (about
5 ounces each), butterflied and pounded thin
3 tablespoons extra-virgin olive oil or garlic flavored oil
4 tablespoons unsalted butter
16 ounces white button mushrooms, sliced
2 cups sweet Marsala wine
2 garlic cloves, finely minced
3 tablespoons freshly squeezed lemon juice (juice of 1 lemon)
2 tablespoons unsalted butter
2 tablespoons finely chopped parsley
Combine flour, salt, and pepper in a large shallow dish; set aside. Heat a large skillet over medium-high heat until very hot. Dredge chicken in seasoned flour, tapping off excess; set aside.
Add 3 tablespoons oil to skillet. When oil is shimmering, add chicken and cook until lightly browned, about 3 minutes. Turn and cook 3 minutes more. Remove chicken to a plate; set aside and keep warm. Cut into medallions.
Heat 2 tablespoons butter in same skillet. Add mushrooms, and cook, stirring occasionally, until mushrooms are golden brown and all the released liquid has evaporated, 5 to 7 minutes.
Remove skillet from heat and add wine. Return skillet to heat, scraping any brown bits from the bottom of the skillet with a wooden spoon. Add garlic, lemon juice, remaining 2 tablespoons butter and parsley. Cook for 2 to 4 minutes until reduced and slightly thickened. Taste and adjust for seasoning. Place chicken into mixture and cook 3 minutes more. Sauce will thicken.
Serve immediately. Sprinkle more chopped flat leaf parsley over dish. May serve over rice, coucous.