The classic Italian chicken dish with a creamy sauce and herbed mushrooms!
Preheat oven to 200º.
Pour broth into a sauce pan and simmer until reduced by half, about 20 minutes. Then set aside.
Cook shallots in 3 tablespoons of butter in a large skillet, stirring for about a minute until they start to get some color. Add mushrooms, sage, a bit of salt and pepper and cook, stirring occasionally, until the mushrooms are cooked and start to brown. Remove mushrooms from pan and set aside.
Put flour into a pie plate. Gently pound chicken till about 1/2 inch thick. I place them in a ziplock bag and use a meat mallet. Season chicken with salt and pepper and dredge in flour on both sides. Shake off excess.
Heat olive oil and remaining butter using the same skillet. Saute the chicken, flipping after first side is browned.
When both sides have browned and chicken is just cooked through, remove chicken to a heat proof dish. Place it in a warm oven if desired while you make the sauce.
Add the Marsala to the skillet and bring to boil over high heat, scraping up brown bits from the bottom of the pan. After about 30 seconds, add broth, cream, reserved mushrooms and cook till sauce thickens slightly. Add the lemon juice and thyme. Serve the chicken with mushroom sauce.
Recipe adapted from Gourmet.
Feel free to use all sage or all thyme, but I like the combination of both.