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1
Cut the chicken in 1/2 lengthwise & pound to 1/4 inch thick. Rince the chicken under cold water them pat dry with paper towel. On a plate combine the flour and Italian seasoning and stir to combine thoroughly. Season the chicken with salt and pepper then dredge in flour mixture.
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2
In a large skillet over medium heat, melt 1 tablespoons butter and 1 tablespoons oil. Working in batches, sear the chicken until golden brown, about 3 min, per side. Remove and set aside.
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3
Drain the fat from the skillet and return the skillet to the heat. Add 2 tablespoons butter when it is melted, add in the shallots. Cook, stirring, until wilted, about 3 minute Add the mushrooms. Cook, stirring frequently, until the mushrooms are golden brown around the edges and the liquid evaporates, about 4 to 6 minute.
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4
Add in the Frangelico and bring to a boil, scraping the bottom of the skillet and reduce by half. Add in the stock and worcestershire sauce and bring to a boil. Reduce until the sauce has slightly thickened.
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5
Lower heat to medium, return the chicken and continue to cook until the chicken has cooked through and the sauce has thickened, about 5 to 6 minute Swirl in 2 tablespoons of butter and season with salt and pepper. Garnish with the parsley, plate and serve immediately.
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6
Serve with pasta of your choice.
