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* Before starting you need to soak the butterflied and pounded chicken breasts in the buttermilk for 30 minutes.
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1.
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Heat the butter in a skillet over medium and saute the mushrooms until tender and nicely coloured.
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Set aside.
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2.
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Prepare a dredge by thoroughly combining the the flour with the black pepper and salt.
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Dredge the the chicken breasts in the seasoned flour, shaking off the excess.
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3.
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Heat oil sufficient to saute the chicken in the skillet over medium heat.
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Add the chicken and saute for 1 minute per side, until cooked through.
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Remove the sauteed chicken to a platter.
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Cover with foil to keep warm.
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4.
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Add Marsala to the pan.
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Raise the heat to medium/high and deglaze (bring the Marsala to a boil and scrap the brown bits off the bottom of the pan into the wine), then add chicken stock to the pan and let reduce and thicken.
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If the sauce does not thicken add a 1:1 mixture of cornstarch and cold water (start with 1 tablespoon of each), stirring until it thickens.
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Remember, thickening does not start until the sauce boils.
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5.
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When the sauce has begun to thicken, add the mushrooms and stir to mix in.
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6.
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Arrange the chicken cutlets on a serving platter and pour the sauce and mushrooms over or place one of the chicken cutlets on each of 4 plates and pour 1/4 of the sauce over each cutlet.
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Serve immediately accompanied by fried potato wedges or risotto.
