Dutch Oven Chicken Marsala

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2 boneless skinless chicken breast halves
Salt to taste
Pepper to taste
1/2 cup flour
1 Tbs Italian seasoning
1/3 cup olive oil
8 oz sliced mushrooms
1 shallot finely diced
3 cloves garlic finely diced
1 cup marsala wine
1 cup chicken broth
4 Tbs butter
2 Tbs chopped fresh parsley

Flatten the chicken breasts by pounding with a meat mallet until they are about 1/2 inch thick. Season with salt and pepper to taste.

Combine flour and Italian seasoning. Coat chicken breasts in flour and seasoning mixture.

Heat oil in 12 inch Dutch oven using bottom heat. When the oil is hot, brown chicken breasts on thoroughly on both sides. Remove the chicken and set it aside.

Add shallots and cook uncovered until they begin to turn translucent. Add mushrooms. Season with salt and pepper and cook until the mushrooms begin to soften.

Add garlic and pour in the Marsala wine. Use a wooden spoon to scrape the brown bits off the bottom of the the Dutch oven. Add chicken broth and continue cooking uncovered allowing the sauce to thicken for about 10 minutes. Add the butter, chicken breasts and fresh parsley. Cook for another three to five minutes until the chicken is thoroughly heated.