Pound the chicken to 1/4-inch
thickness

Heat 1 tablespoon of the oil in a medium-size skillet set over high heat. Sprinkle the
chicken pieces with salt and pepper to taste and dredge in flour. Place 2 of the chicken
pieces in the pan and cook until nicely browned, about 2 minutes per side. Add another
tablespoon of oil and the remaining chicken pieces. As chicken is cooked, set aside on a
plate and loosely tent with foil to keep it warm.

Heat the remaining tablespoon of oil in the skillet, add the mushrooms and shallot and
cook until the mushrooms are tender and beginning to brown. Add the Marsala wine and
cook until reduced by half. Stir in the stock and heat for 1 minute.

Remove from heat and swirl in the butter until melted. Transfer the chicken to a serving
platter and pour the sauce from the skillet over the chicken. Garnish with chervil or
parsley and serve.