Simple and beautiful, try it and watch your love one smile in amazement!

Ingredients:

1. • 1 3/4 cups reduced-sodium chicken broth (14 fl oz)
   • 2 tablespoons finely chopped shallots
   • 5 tablespoons unsalted butter, make sure its unsalted as the recipe will have enough salt already
   • 10 oz mushrooms, trimmed and thinly sliced, you can get these in the little jar or can either works fine.
   • 1 1/2 teaspoons finely chopped fresh sage
   • 1/4 teaspoon salt
   • 1/8 teaspoon black pepper
   • 1 cup all-purpose flour for dredging the chicken
   • 4 skinless boneless chicken breast halves about 2 lb’s total
   • 2 tablespoons extra-virgin olive oil
   • 1/2 cup plus 2 tablespoons dry Marsala wine I use Sperone Marsala fine dry
   • 2/3 cup heavy cream, heavy whipping cream is the same thing
   • 1 teaspoon fresh lemon juice

Directions:

1. 1. Put oven rack in middle position and preheat oven to 200°F.
   2. Bring broth to a boil in a 2-quart saucepan over high heat, then boil, uncovered, until reduced to about 3/4 cup, about 20 minutes.
   3. Cook shallot in 3 tablespoons butter in an 8- to 10-inch heavy skillet over moderate heat, stirring, until shallot begins to turn golden, about 1 minute. Add mushrooms, 1 teaspoon sage, salt, and pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms begin to brown, 6 to 8 minutes. Remove from heat.
   4. Put flour in a wide shallow bowl. Gently pound chicken to 1/4 inch thick between 2 sheets of plastic wrap using the flat side of a meat pounder, a rolling pin or the flat side of skillet works super well.
   5. Pat chicken dry and season with salt and pepper, and then dredge in flour, 1 piece at a time, shaking off excess. Transfer to sheets of wax paper, arranging chicken in 1 layer.
   6. Heat 1 tablespoon each of oil and butter in a 10-inch heavy skillet over moderately high heat until foam subsides, and then sauté half of chicken, turning over once, until golden and just cooked through, about 4 minutes. Transfer cooked chicken to a large heatproof platter, arranging in 1 layer, and then put platter in oven to keep warm. Wipe out skillet with paper towels and cook remaining chicken in same manner…Wiping it out will remove the flower and things from the pan that will burn and cause your chicken to burn as well… then transfer to oven, arranging in 1 layer.
   7. Add 1/2 cup wine to skillet and boil over high heat and deglaze the pan…stirring and scraping up brown bits…about 30 seconds should do it. Add reduced broth, cream, and mushrooms then simmer, stirring occasionally, until sauce is slightly thickened, 6 to 8 minutes. Add lemon juice and remaining 2 tablespoons wine and 1/2 teaspoon sage.

   Slice the chicken on the bias and place on top of a bed of angel hair pasta; serve chicken with sauce on top.

   I love being a Chef!!

   Enjoy..

   Chef De Cuisine 🍷