1 ¾ cup reduced chicken broth
1 Shallot, finely chopped
5 tbps unsalted butter
8 oz cremeni mushrooms, sliced thin
2 tbsp sage
Salt, pepper to taste
1 cup flour
4 chicken breasts, pounded thin
½ cup marsala wine + 2 tbsp
⅔ cup heavy cream
1 tsp lemon juice
Boil chicken broth over high heat, reduce to ¾ cup total
Slice mushrooms, finely chop shallot and chop sage thinly
Heat up 5 tbsp butter in an 8 in skillet, add shallots. Cook for about 1 minute or until golden colored.
Add mushrooms and sage to the skillet, with salt and pepper to taste. Cook for about 6-8 minutes until mushrooms brown and liquid from mushrooms are evaporated. Put mushroom mixture in a bowl and keep warm.
Flatten chicken between plastic wrap until about ¼ of an inch and even. Salt and pepper, then place them in a bowl with flour and coat. Shake off excess and put aside.
In same pan as the mushrooms, cook chicken in 1 tbsp butter and olive oil until light golden color on the outside and cooked. Place to the side and keep warm.
Cook ½ cup of wine in the same pan and boil, scraping up the pan for about 30-40 seconds. Add the reduced broth, heavy cream and mushroom mixture to pan. Simmer for about 6-8 minutes.
Add lemon juice, 2 tbsp wine and 1 tsp sage to the mixture and turn off heat. Serve chicken covered in sauce.