Chicken Frangelico - cooking recipe

Ingredients

2 chicken breasts
1/2 cup all-purpose flour
1 tablespoon italian seasoning
kosher salt
fresh ground black pepper
unsalted butter
extra virgin olive oil
1 shallot, chopped
1 (8 ounce) package baby bella mushrooms, thinly sliced
3/4 cup Frangelico
1 cup chicken stock
1 tablespoon Worcestershire sauce
2 tablespoons fresh Italian parsley, chopped

Preparation

Cut the chicken in 1/2 lengthwise & pound to 1/4 inch thick. Rince the chicken under cold water them pat dry with paper towel. On a plate combine the flour and Italian seasoning and stir to combine thoroughly. Season the chicken with salt and pepper then dredge in flour mixture.
In a large skillet over medium heat, melt 1 tablespoons butter and 1 tablespoons oil. Working in batches, sear the chicken until golden brown, about 3 min, per side. Remove and set aside.
Drain the fat from the skillet and return the skillet to the heat. Add 2 tablespoons butter when it is melted, add in the shallots. Cook, stirring, until wilted, about 3 minute Add the mushrooms. Cook, stirring frequently, until the mushrooms are golden brown around the edges and the liquid evaporates, about 4 to 6 minute.
Add in the Frangelico and bring to a boil, scraping the bottom of the skillet and reduce by half. Add in the stock and worcestershire sauce and bring to a boil. Reduce until the sauce has slightly thickened.
Lower heat to medium, return the chicken and continue to cook until the chicken has cooked through and the sauce has thickened, about 5 to 6 minute Swirl in 2 tablespoons of butter and season with salt and pepper. Garnish with the parsley, plate and serve immediately.
Serve with pasta of your choice.