Serve with mashed potatoes.
Place flour in a shallow dish and dredge the cutlets in it, pressing gently to fully coat.
Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering.
Add half the cutlets and cook until lightly browned, 2 to 3 minutes per side.
Transfer to a plate.
Repeat with 1 tablespoon oil and the remaining cutlets.
Cover to keep warm.
Transfer to a bowl.
Add shiitakes to the pan and cook, stirring occasionally until tender, 4 to 6 minutes.
Transfer to the bowl and season with the remaining 1/8 teaspoon salt.
Return the mushrooms to the pan.
Stir in Marsala and broth, scraping up any browned bits.
Simmer over medium heat until slightly reduced, about 2 minutes.
Remove from heat and stir in butter.
Serve the chicken topped with the sauce.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
