3/4 cups reduced-sodium chicken broth (14 fl oz)
tablespoons finely chopped shallot
tablespoons unsalted butter
oz mushrooms, trimmed and thinly sliced
1/2 teaspoons finely chopped fresh sage
teaspoon black pepper
cup all-purpose flour
skinless boneless chicken breast halves (2 lb total)
tablespoons extra-virgin olive oil
cup plus 2 tablespoons dry Marsala wine
cup heavy cream
teaspoon fresh lemon juice
oven rack in middle position and preheat oven to 200°F.
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.
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.
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
or a rolling pin.
chicken dry and season with salt and pepper, then dredge in flour, 1
piece at a time, shaking off excess. Transfer to sheets of wax paper,
arranging chicken in 1 layer.
1 tablespoon each of oil and butter in a 10-inch 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,
arranging in 1 layer, then put platter in oven to keep warm. Wipe out
skillet with paper towels and cook remaining chicken in same manner,
then transfer to oven, arranging in 1 layer.
1/2 cup wine to skillet and boil over high heat, stirring and scraping
up brown bits, about 30 seconds. 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.
chicken with sauce.