Pound chicken to 1/4" thickness. Combine salt, pepper and flour. Heat oil with butter in skillet over medium heat. When foam subsides, brown chicken pieces for 3 minutes on each side. (I make sure they are pretty much cooked through) Remove from skillet and keep warm. Pour off all but 2Tbl of fat from skillet. Saute mushrooms in remaining fat until golden. Add marsala and 1/2 the chicken stock. Boil for 2 minutes stirring. Add chicken, cover pan, and simmer for 15 minutes. Remove chicken again to warm plate. Add rest of stock to sauce and allow to boil, stirring until sauce is reduced to a syrup. Remove from heat and stir in butter. Pour sauce over chicken and serve.
(I never pound the chicken so I cook it till I am sure it is just about cooked through when browning. I also use chicken boullion instead of stock because I never seem to have any stock on hand. You can also use sliced canned mushrooms if you don't have fresh on hand.)
This recipe also wins a Blue Ribbon! I tried this with my family last night. It was easier to make than the previous recipe for Chicken Marsala that I had been using, and tasted excellent. The only change I made was to use chicken tenders (about 3 per person.)
