Adapted from Gourmet
1 3/4 cup chicken broth
2 tablespoons diced shallots
5 tablespoons butter
10 ounces sliced mushrooms
1 1/2 teaspoons finely chopped sage
Salt and freshly ground pepper to taste
1 cup flour
4-6 boneless skinless chicken breasts
2 tablespoons olive oil
1/2 cup dry Marsala wine
2/3 cup heavy cream
1 teaspoon fresh lemon juice
Preheat oven to 200º.
Pour broth into a sauce pan and simmer till reduced by half, about 20 minutes.
Cook shallots in 3 tablespoons of butter in a large skillet, stirring for about a minute till they start to get some color. Add mushrooms, 1 teaspoon of the sage, a bit of salt and pepper and cook, stirring occasionally, till mushrooms are cooked and start to brown. Remove mushrooms from pan and reserve.
Put flour in a flat bowl (I use a pie plate). Gently pound chicken till about 1/2 inch thick (original recipe had them pounded to a 1/4 inch thickness). I place them in a ziplock bag and use a meat mallet. Season chicken with salt and pepper and dredge in flour on both sides. Shake off excess.
Heat olive oil and remaining butter using the same skillet. Saute half the chicken, flipping after first side is golden. When both sides have browned and chicken is just cooked through, remove chicken to heat proof platter and keep warm in the oven. Cook the rest of the chicken in the same manner.
When chicken is cooked and in the oven, add Marsala to the skillet and bring to boil over high heat, scraping up bits and pieces from the bottom of the pan. After about 30 seconds, add broth, cream, reserved mushrooms and cook till sauce thickens slightly. Add the lemon juice and last 1/2 teaspoon sage. Serve chicken with mushroom sauce.