Ingredients:

• Skinless & Boneless Chicken Breast (2 lbs)

• Mushrooms (10 oz; sliced thin)

• Unsalted Butter (5 Tbsp)

• Shallot (2 Tbsp)

• Chicken Broth (2 cups)

• AP Flour (1 cup)

• Marsala Wine (1/2 cup)

• Heavy Cream (1/3 cup)

• Sage (chopped fine; 1 1/2 tsp)

• Lemon Juice (1 tsp)

Instructions:

1. Bring broth to a boil, then let reduce for 20 minutes until you have about 3/4 cup left.

2. Sautee shallots in 3 tbsp of butter for 1 minute. Add in sage, salt, pepper, and mushrooms. Stir occasionally, until the liquid in the mushroom has evaporated ~10 minutes. Remote from heat.

3. On the side add flour in a bowl. Pound your chicken to 1/4 inch thick (its easy if you put this in a ziploc and pound outside of it!)

4. Pat chicken dry and season with salt & pepper. Dredge in flour.

5. Heat 1 tbsp of oil and butter in a skillet over medium/high heat. Add in your chicken and cook one side for 2 minutes. Flip over and cook for an additional 5 minutes or until cooked through. Make sure to wipe down skillet and start with fresh oil and butter with each chicken piece.

6. Transfer cooked chicken to a wire rack to cool.

7. Add in wine to the skillet and boil over high heat while scraping sides of the skillet. Cook for about 30 seconds. Add in mushrooms, broth, and cream. Stir occasionally and allow to thicken, ~10 mins. Add in fresh lemon juice and any extra sage finely chopped.

8. Serve sauce over chicken.