This is a family style dish but all the elements are the same. Dust the chicken in flour. Sauté the chicken to brown it. Use the rendered chicken fat to fry up the mushrooms. Roast the chicken to finish cooking it. Deglaze with marsala wine. Add some stock and a bit of balsamic vinegar. Serve the chicken over the mushrooms. I don’t think you even need to serve it with sides. Maybe a bit of polenta but nothing more. Simple, rustic, delicious.
