Sometimes those old standards are just worth having available and they can still turn heads  if you cook them right. This recipe is well worth it and tastes so good.

Pounding the chicken cutlets before cooking, renders them thin and terrifically tender.
Deglazing the pan with Marsala and stock after cooking the chicken creates a rich and quick sauce.

Serves 4 to 6

1 1/4 lbs chicken cutlets/tenders, pounded until 1/4 inch thick  (about 8)
Kosher salt and freshly ground pepper to taste
1/3 cup flour
5 tbsp olive oil
5 tbsp butter
8 oz button mushrooms, sliced  (I use Cremini as they have more flavor)
2 tbsp minced shallots
1 large garlic clove, minced (or more if you like a good bold flavor)
1/3 cup dry Marsala wine
1/3 cup chicken stock
Italian parsley for garnish

Season the chicken after pounding, with salt and pepper and dredge in the 1/3 cup flour, shaking off any excess.
Heat 2 tbsp oil and 1 tbsp butter in a 12″ saute pan over medium high heat.
Working in batches, add the chicken and cook, turning once, until golden brown, (about 8 minutes)
Transfer the chicken to a plate and set aside.
Add 2 more tbsp oil and 1 tbsp butter then add the mushrooms and cook until golden brown, about 8 mins.
Transfer to the plate with the chicken and set aside.

Heat the remaining oil in the skillet then add the shallots and garlic. Cook, stirring until soft, about 3 minutes.
Add the remaining flour and cook, stirring, for 2 minutes.
Add the Marsala and stock and cook scraping the bottom of the pan,  until slightly reduced, about  2 minutes.
Return the chicken and mushrooms to the skillet and cook until heated through, about 3 minutes, then season with salt and pepper.

Garnish with chopped Italian parsley and serve with buttery egg noodles!!