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Chicken Marsala

kept byvioletsareblue
recipe byThe Kitchn

For the chicken:
3 large boneless, skinless chicken breasts (about 2 1/2 pounds), split into 6 cutlets
Wondra flour or all-purpose flour, for dusting
2 tablespoons canola oil
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper

For the marsala mushroom sauce:
1 pound baby bella or button mushrooms, cleaned and sliced
3 tablespoons unsalted butter, divided
1 cup dry marsala wine
1 cup warm beef stock, preferably homemade or low-sodium
1 tablespoon tapioca flour, optional for a thicker sauce (see Recipe Notes, below)
Kosher salt and freshly ground black pepper



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