Ingredients:
1 3/4 cups reduced-sodium chicken broth
2 tbsp finely chopped shallot
5 tbsp unsalted butter
10 oz mushrooms, trimmed and thinly sliced
1 1/2 tsp finely chopped fresh sage
1/4 tsp salt
1/8 tsp black pepper
1 cup all-purpose flour
4 skinless boneless chicken breast halves (2 lb total)
2 tbsp olive oil
1/2 cup plus 2 tbsp dry Marsala wine
2/3 cup heavy cream
1 tsp fresh lemon juice
Instructions:
Set a oven rack to the middle position of the oven and preheat to 200F.
Bring broth to a boil in a 2 quart saucepan on high heat. Continue to boil and reduce to about 3/4 cup, about 20 minutes.
Cook the shallot in 3 tbsp butter in a skillet on medium heat. Stir and cook until shallot begins to turn golden brown, about 1 minute. Add the mushrooms, 1 tbsp sage, salt, and pepper. Cook while stirring until mushrooms evaporate most of it’s liquid, about 5-8 minutes. Remove from heat.
Set the flour in a shallow bowl. Pound the chicken to about 1/4 inch thick between 2 pieces of plastic wrap. Pat chicken dry and season with salt and pepper. Dredge in the flour once piece at a time and shake off any excess. Transfer to a sheet pan in one layer, without overlapping.
Heat up 1 tbsp of oil and 1 tbsp of butter in a skillet on medium high heat. Heat until foam disappears, then brown the chicken on both sides, two chicken breasts at a time, flipping over once the side turns golden brown and just cooked through, 4 minutes total. Clean out pan halfway through. Transfer chicken to a heatproof plate, arranging in one layer. Set in the oven to keep warm.
Stir in 1/2 cup of wine to the skillet and bring to a boil over high heat, stirring and scraping up any browned bits. Add the reduced broth, cream, and mushrooms, then simmer and cook until sauce is slightly thickened, about 6-8 minutes. Stir in lemon juice and 2 tbsp wine and 1/2 tsp sage. Serve chicken warm with sauce.
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