Chicken Marsala


1¼ lb. chicken cutlets, pounded until ¼" thick (about 8)
Kosher salt and freshly ground black pepper, to taste
⅓ cup plus 1 tbsp. flour
5 tbsp. olive oil
5 tbsp. unsalted butter
8 oz. white button mushrooms
2 tbsp. minced shallots
1 clove garlic, minced
⅓ cup dry Marsala wine
⅓ cup chicken stock
1 tbsp. finely chopped parsley, for garnish (optional)
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