Mushrooms part 2, Chicken Marsala

It's a good thing the weather stayed dry, or who knows where I'd be right now.  My interest has been piqued and I've definitely got some more mushroom hunting in me.  But let's just say for now it's good to give the old upper thighs a break from all that squatting.  Ouch.

As promised, I worked with some mushrooms of the edible variety last night.  Marsala sauce is one of those things that is so easy to make, yet it feels like fine cuisine.  It's really versatile; you can drape it over anything and create instant fanciness.  There are subtle variations to this sauce, but the bare bones are mushrooms, shallots, chicken stock and Marsala wine.  You can use a splash of cream like I did if you want.  

Chicken Marsala (for two)

2 chicken cutlets, or 2 breasts, pounded thin
a little milk and flour (seasoned with salt and pepper) for coating the chicken
2 cups sliced fresh mushrooms, any variety
1/3 cup dried mushrooms
1 large or 2 medium shallots
1 cup chicken stock
1/3 cup Marsala wine (or cooking sherry, or plain old white wine)
butter
olive oil
splash of heavy cream
salt and fresh pepper
fresh thyme sprigs

Start by reconstituting your dried mushrooms--- let them soak in a cup of warm stock for about half an hour. 

Wipe your fresh mushrooms with a damp cloth to clean, and then slice them.  Slice the shallots thinly.

Strain out the soaked mushrooms, reserving the stock.  Slice them as well.  

Coat the bottom of a large saute pan with olive oil and preheat.  Dip the cutlets in the milk, and then dredge in the seasoned flour, coating each piece completely. Saute till golden brown on both sides and just cooked through.  Set the chicken aside on a plate. 

In the same pan melt a pat of butter with a drizzle of olive oil and saute the shallots and mushrooms for a few minutes.  
Pour in the reserved stock and wine, season with salt and pepper, and let it simmer to reduce down by about 1/3.  This will take 5 to 8 or so minutes, depending on how high you have your heat. If you want you can sprinkle in a some Wondra flour to thicken the sauce further, but in any case when you add the chicken back in, the sauce will thicken a little more from its flour coating.  Add the splash of cream, if you're using it.

I could have sworn I had Marsala wine in the house...I didn't.  I used dry sherry, and it was fine.

Lay the chicken back into the pan, nestling it down into the mushrooms and their sauce.  Add the sprigs of thyme, and taste for seasoning.

Heat the chicken through, and serve, spooning the sauce over the chicken.