Family Style Food

To slice chicken scaloppine: Arrange the chicken breasts sideways and slice them in half. With the knife blade parallel to the cutting surface, slice them in half again, making 4 scaloppine slices per chicken breast.

Generously sprinkle both sides of the chicken with salt and pepper. Spread the flour on a large plate. Dredge the chicken in the flour to coat both sides, shaking off any excess. Transfer the floured chicken to a piece of parchment or wax paper as you go.

Place a large (preferably 12-inch) skillet over medium-high heat. Add one tablespoon each of the butter and olive oil. When the butter is melted and stops foaming, add the mushrooms to the pan.

Cook in one layer without stirring until the mushrooms are golden brown on one side. Stir in the shallot, garlic, thyme and ¾ teaspoon salt. Cook 2-3 more minutes, stirring frequently, until the shallots are translucent. Transfer the mushrooms to a bowl.

Return the skillet to medium-high heat and add the remaining tablespoon of butter and olive oil. When the butter has melted, add the dredged chicken pieces to the pan. Cook about 5 minutes per side, until golden brown on both sides. If you're pan isn't large enough to hold all the chicken without crowding, cook them in 2 batches.

Pour the Marsala into the pan — it should begin to boil instantly. Cook until the wine is almost completely evaporated and reduced to a sticky glaze. Add the cream, chicken broth and mushrooms (including all the juice they exuded), nudging the chicken here and there while gently stirring the sauce. Bring to a simmer and cook until the sauce is lightly thickened, 5-7 minutes.

Remove the pan from the heat. Sprinkle the parsley over the chicken and serve.