2 tbsp. butter
2 sliced onions
2 c. sliced mushrooms
4 chicken breasts, boned, skinned and pounded flat
2 c. Marsala wine
2 c. chicken stock
1 tbsp. lemon juice
2 tbsp. soy sauce
1/4 tsp. pepper
1/2 tsp. paprika
1 pinch of fines herbes
1 tsp. chervil or parsley

In large saucepan, melt butter and sauté onions 1 minute. Add mushrooms and sauté until onions are soft. Remove from pan and set aside. Sauté chicken breasts until no longer pink. Make roux with 1 tablespoon butter, 1 tablespoon flour and 1/2 teaspoon paprika in separate pan. Stir wine into roux. Heat to high and add chicken stock, lemon juice, soy sauce and pepper. Reduce sauce to 1 cup (about 15 minutes). Add mushrooms, onions, chicken, 1 teaspoon chervil or parsley and a pinch of fines herbes. Lower heat and cook 5 minutes. Serve over rice or pasta.