1 Chicken Breast - skinless, boneless - lightly pounded and floured
1 T shallots
1 cup baby bella mushrooms
1/4 cup veal stock, beef stock, or chicken stock
1/4 cup marsala
salt and pepper to taste
1 T butter
Lightly flour chicken breasts. Add salt and pepper and sauté in a hot skillet in vegetable oil until browned on each side. Remove from pan.
Add shallots and mushrooms to saute pan and saute until brown.
Deglaze pan with marsala and stock. Add chicken back to pan, add butter and resume cooking until chicken is done - approximately 3-4 minutes.