CHICKEN MARSALA *****

l-3/4 cups chicken broth
2 tbsps. finely choppped shallot
5 tbsps. butter
l0 oz. mushrooms, trimmed and thinly sliced
l-l/2 tsp. finely chopped fresh sage
l/4 tsp. salt
l/8 tsp. pepper
l cup flour
4 skinless boneless chicken breast halves – 2 lbs. total
2 tbssps. olive oil
l/2 cup plus 2 tbsps. dry marsala wine
2/3 cup heavy cream
l tsp. fresh lemon juice
Put oven rack in middle position and heat oven 200. Bring broth to boil in 2 qt. saucepan over high heat, then boil uncovered until reduced to about 3/4 cup, about 20 mins. Cook shallot in 3 tbsps. butter in an 8 to l0′ HEAVY SKILLET OVER MOD. HEAT STIRRING UNTIL SHALLOT BEGINS TO TURN GOLDEN, about l minute. Add mushrooms, l tsp. sage, s&p and cook stirring occasionally until liquid mushrooms give off is evaporated and mushrooms begin to brown, 6 to 8 mins. Remove from heat. Put flour in a wide shallow bowl. Gently pound chicken to l/4″ thick between 2 sheets of plastic wrap using a flat side of a meat pounder. Pat chicken dry and season with salt and pepper then dredge in flour, l piece at a time, shaking off excess. Transfer to sheets of wax paper, arranging chicken in l layer. Heat l tbsps. each of oil and butter in a l0″ heavy skillet over mod high heat until foam subsides then saute half of chicken turning over once until golden and just cooked through about 4 mins total. Transfer cooked chicken to a large heatproof platter arranging in l 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 l layer,. Add l/2 cup wine to skillet and boil over high heat stirring and scraping up brown bits, cream and mushrooms then simmer stirring occasionally until sauce is slightly thickened, 6 to 8 mins. Add lemon juice and remaining 2 tbsps. wine and l/2 tsp. sage. Serve chicken with sauce.
Serves 4 Gourmet June 2005