INGREDIENTS
2
boneless, skinless chicken breasts (cut in half horizontally and pounded ¼-inch thick)
1/2 cup
all-purpose flour (for dredging)
Kosher salt and freshly ground black pepper
3 tbsp
extra-virgin olive oil
2
slices thick cut bacon (cut into 1-inch pieces)
8 oz
wild mushrooms (stemmed and halved (about 2 cups) (I used chanterelle, oyster and shitake))
1/2 cup
sweet Marsala wine
1/2 cup
bone broth (or chicken stock)
2 tbsp
unsalted butter
1/4 cup
chopped hazelnuts
2 tbsp
chopped flat-leaf parsley