4-6 chicken breast halves, skinned and boned
1-2 tbsp. oil
1/2 c. flour
1/4 c. chopped shallots or green onions
1 tbsp. oil
1 c. sliced fresh mushrooms
1/2 c. chicken broth
1/4 c. marsala

Lightly coat chicken in flour and sauté in a non-stick pan with oil until lightly browned. Allow to continue cooking on low heat while preparing sauce.

Sauté shallots or green onions in oil until transparent. Add mushrooms and cook until tender. Add broth and cook until liquid is reduced to about half. Add marsala wine and heat sauce through. Add sauce to chicken and heat through. Serve hot.