4 boneless, skinless chicken brreasts 1 c flour s&p 4 T chopped shallots butter olive oil 3/4 c dry marsala wine 1/2 c chicken stock 1 lb button mushrooms, sliced juice of 1/2 lemon

Slice chicken breast in half and pound slightly. Season with s&p and coat with flour. In a hot pan with very little oil, saute the scallopine on both sides; chicken will be browned but not fully cooked. Set aside. Degrease the pan. Sweat shallots in a little butter, deglaze with the dry marsala wine; reduce liquid by 1/2; add chicken stock. In another pan, season the sliced mushrooms, and saute in a little butter. Strain sauce over mushrooms. When ready to serve - finish cooking the chicken in oven, reduce the sauce to perfection. Place fully cooked chicken breast on dinner plate and pour marsala/mushroom sauce over chicken.