3 boneless, skinless chicken breast halves, cut in half horizontally into two thin cutlets
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/4 cup all-purpose flour
6 tablespoons butter, divided
1 tablespoon olive oil
8 ounces mushrooms, sliced
2 teaspoons lemon juice
1/2 cup Marsala wine
2 tablespoons chopped fresh parsley
2 tablespoons or more freshly grated Parmesan
Preheat oven to 200 degrees.
Combine salt, pepper, paprika and flour on a plate and place near the cook top.
Heat 3 tablespoons of the butter and the olive oil in a large saute pan over medium-high heat until very hot. Dredge several chicken cutlets in the seasoned flour, shaking off excess and then add them to the pan, being careful not to crowd the pan. Saute until browned, turning after one or two minutes. Remove chicken to a plate when done and continue with remaining cutlets, until all have been cooked.
Sprinkle the lemon juice over the chicken and keep warm in a 200 degree oven.
Add remaining 3 tablespoons of butter to the pan over medium-high heat. Add mushrooms and season with salt and pepper. Saute until mushrooms are golden brown. Add the Marsala and cook over medium-high heat, stirring constantly, until the wine is reduced by half. Stir in the chopped parsley and return the chicken to the pan, turning once to coat. Transfer to a serving platter and top with the mushrooms and sauce and sprinkle with the Parmesan cheese.