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1
Season both sides of the scallopine lightly with salt and pepper.
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2
Dredge the scallopine in flour to coat both sides lightly and tap off any excess flour.
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3
Heat the olive oil and 2 tablespoons of the butter in a large, heavy skillet over medium heat until the butter is foaming.
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4
Add as many of the scallopine as fit without touching and cook until golden brown on the underside, about 3 minutes.
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5
Flip, and cook until the second side is lightly browned, about 2 minutes.
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6
Remove from the pan and repeat with the remaining scallopine, adding more oil to the pan if necessary.
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7
Remove all scallopine from the pan when browned and drain on paper towels.
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8
Drain the fat from the skillet and return the pan to the heat.
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9
Add 2 tablespoons of the remaining butter, and when it is melted, stir in the shallots.
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10
Cook, stirring, until wilted, about 3 minutes.
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11
Scatter the mushrooms in the pan, season them lightly with salt and pepper, and cook until they are lightly browned, about 4 minutes.
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12
(If the mushrooms begin to give off liquid, youll have to wait for that to evaporate before the mushrooms begin to brown.)
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13
Pour in the Marsala, bring it to a boil, and cook until the Marsala is slightly syrupy, about 3 minutes.
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14
Add the remaining 4 tablespoons butter and pour in 1 cup chicken stock.
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15
Bring to a vigorous boil and season lightly with salt and pepper.
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16
Boil until reduced by half, then return the scallopine to the pan, tucking them into the sauce.
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17
Cook, turning the scallopine in the sauce, until the scallopine are heated through and the sauce is lightly thickened.
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18
If necessary, add small amounts of chicken stock to make enough sauce to coat the scallopine generously.
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19
Swirl in the parsley and serve on hot plates, dividing the scallopine among the plates and spooning some of the sauce and mushrooms over each serving.
