1 3/4 Cup(s) reduced sodium chicken broth OR 1 can swanson's veg broth
2 Tablespoon(s) shallots, finely chopped
5 Tablespoon(s) unsalted butter
10 Ounce(s) mushrooms, trimmed and thinly sliced
1 1/2 Teaspoon(s) fresh sage, finely chopped
1/4 Teaspoon(s) sale
1/8 Teaspoon(s) black pepper
1 Cup(s) all-purpose flour
4 Each(s) skinless boneless chicken breast halves (2 lb)
2 Tablespoon(s) extra virgin olive oil
1/2 Cup(s) plus 2 T dry Marsala wine
2/3 Cup(s) heavy cream
1 Teaspoon(s) fresh lemon juice
Put oven rack in middle and preheat to 200F
Bring broth to a boil in a 2-quart saucepan over high heat, then boil, uncovered, until reduced to about 3/4 cup, about 20 min. Same applies for vegetarian version using Swanson's broth.
Cook shallot in 3 T butter in and 8-10-inch heavy skillet over moderate heat, stirring, until shallot begins to turn golden, about 1 minute. Add mushrooms, 1 t. sage, sale, and pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms begin to brown, 6 to 8 minutes. Remove from heat.
Put flour in a wide shallow bowl. Gently pound chicken to 1/4 inch thick between 2 sheets of plastic wrap using the flat side of a meat pounder or a rolling pin. Vegetarian adaptation: cook Lite Life chicken filets as directed on package. Let cool enough to be able to handle. Slice into 1/4 inch filets and continue with recipe.
Heat 1 T. each of oil and butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then saute half of chicken, turningover once, until golden and just cooked through, about 4 min total (slightly less for the veggie version). Transfer cooked chicken to a large heatproof platter, arranging in 1 layer, then put platter in oven to keep warm. Wipe out skillet with paper towels and cook remaining chicking in same manner then transfer to oven, arranging in 1 layer.
Add 1/2 c. wine to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds. Add reduced broth, cream, and mushrooms, then simmer, stirring occasionally, until sauce is slightly thickened, 6-8 min. Add loemon juice and remaining 2 T. wine and 1/2 t. sage.
Serve chicken with sauce.