Heat 2 Tblsp olive oil and 2 Tblsp butter in a large saute pan. Add in the washed and sliced mushrooms.
Saute over a high flame for about 15 minutes until the mushrooms are a beautiful golden brown color. Set aside.
Lay out your chicken cutlets and season both sides with salt & pepper. Dedge through the flour on both sides. Add another 2 Tblsp of butter and oil to the pan and heat. Add chicken and fry on each side about 5 minutes over a medium heat making sure the chicken is cooked throughly. Work in batches so you do not over load the pan. Add another Tblsp of butter and oil to the pan after each round of cutlets is done. When done place the cutlets directly into a rectangle baking dish. Set all aside.
Last step....the delicious Marsala Sauce. Leaving the pan as is....with all the brown bits still in it, pour the whole bottle of Marsala Cooking Wine right in to deglaze. Turn the flame up to a medium/high heat and let it simmer away until the alcohol is burned off and reduced by about half. Then lower the flame to a medium heat. This is where I like to add some cornstarch. So take the cornstarch and add a bit of water and stir together until it makes a smooth liquid. It is similar to using a flour to thicken a sauce or gravy. I just prefer to use the cornstarch but either is fine. It is just nice to thicken this sauce slightly. It also gives it a beautiful color. Just pour a little at a time in giving it a couple of minutes to work. You can just bring it to the consistency you like but totally I probably add about two teaspoons of the liquid cornstarch.
Finally, finish it off with another 2 Tblsp of butter. Believe me it just pulls it all together.
Now, just put your mushroom back on top of the chicken and pour that sauce all over the top. It looks beautiful and is definitely delicious!!! ENJOY!!