1 stick (1/2 c.) butter
1 lb. boneless, skinless chicken
Flour, as needed
4 tbsp. chopped shallots
1 c. sliced fresh mushrooms
1 1/2 c. chicken broth
1 c. dry Marsala wine
Salt & pepper to taste

In frying pan, melt butter over medium heat. Slice chicken breasts and dust with flour. Saute chicken slices in butter until golden brown. Add shallots and mushrooms, saute for 1 minute. Add 2 to 3 tablespoons flour stirring to blend. Stir in Marsala wine and chicken broth. Cook, stirring until thickened. Season with salt and pepper to taste.