1 cup all-purpose flour
Kosher salt, to taste
Ground black pepper, to taste
1/4 cup extra-virgin olive oil
4 ounces pancetta, diced
2 cloves garlic, minced
3 shallots, minced
2 teaspoons fresh sage, finely chopped
8 ounces crimini mushrooms, halved or quartered
2/3 cup dry Marsala wine
1/2 cup chicken stock
1 tablespoon fresh lemon juice
3 tablespoons unsalted butter
3 tablespoons flat-leaf parsley, chopped
Lay the chicken breasts out on a cutting board and cover with plastic wrap. Pound the chicken with the flat side of a meat mallet or a rolling pin to 1/4-inch thick. In a shallow bowl, mix the flour with a generous amount of salt and pepper, to taste. Heat the oil in a large skillet over medium-high heat, until fragrant. Dredge both sides of each chicken cutlet in the flour mixture, shaking off any excess. Place the pieces into the oil. Fry for 5 minutes, turn and cook for an additional five minutes, or until golden brown. If necessary, cook the chicken in 2 batches. Remove the chicken to a sheet tray in a single layer. Lower the heat to medium and saute the pancetta until the fat begins to render, about 1 minute. Add the garlic, shallots, sage and mushrooms to the pan until the mushrooms are golden brown, about 5 minutes. Season with salt and pepper, to taste. Pour the Marsala into the pan and simmer for 30 seconds, scraping up any browned bits on the bottom of the pan. Add the chicken stock and lemon juice; simmer for 1 to 2 minutes to reduce the sauce. Stir in the butter. Return the chicken to the pan and simmer for 1 to 2 minutes, until the chicken is heated through. Divide among four plates or place in a serving dish and garnish with parsley.