¾ cup reduced-sodium chicken stock
2 Tbsp. shallot, finely chopped
5 Tbsp. unsalted butter
10 oz. mushrooms, trimmed and thinly sliced
1½ tsp. fresh sage, finely chopped
¼ tsp. salt
? tsp. black pepper
1 cup all-purpose flour
4 skinless boneless chicken breast halves, pounded to ¼ inch thickness
2 Tbsp. extra-virgin olive oil
½ cup dry Marsala wine, plus 2 Tbs.
? cup heavy cream
1 tsp. fresh lemon juice
Sauté shallot in 3 tablespoons butter in an 8-10” heavy skillet over moderate heat, stirring until shallot begins to turn golden, about 1 minute. Add mushrooms, 1 teaspoon sage, salt and pepper. Cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms begin to brown, 6-8 minutes. Remove from heat. Preheat oven to 200° F. Pat chicken dry and season with salt and pepper. Dredge in flour, 1 piece at a time, shaking off excess. Heat 1 tablespoon each of oil and butter in a 10” heavy skillet over moderately high heat until foam subsides, then sauté half of chicken, turning over once, until golden and just cooked through, about 4 minutes total. Transfer cooked chicken to a large heatproof platter and place in oven to keep warm. Wipe out skillet with paper towels and cook remaining chicken in same manner, transferring the finished pieces to oven. Add ½ cup wine to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds. Add chicken stock, cream and mushrooms then simmer, stirring occasionally, until sauce is slightly thickened, 6-8 minutes. Add lemon juice and remaining 2 tablespoons wine and ½ teaspoon sage. Serve chicken with sauce.
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