Chicken Marsala

This has always been one of Rich's favorite restaurant selections. He gets it more often now that we have a tried and true recipe. 

Light Version (without mushroom soup) shown

• 2 tablespoons butter
• 1/3 cup flour
• 4 skinless, boneless chicken breasts
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoon olive oil
• 8 oz. sliced mushroom (fresh, canned or frozen)
• 2 shallots, sliced or diced onion
• 3/4 cup chicken broth
• 1/2 cup marsala 
• 1 can cream of mushroom soup (optional)

Place flour in a shallow bowl.
Flatten/slice chicken into thin cutlets.
Sprinkle chicken with salt and pepper then lightly dredge in the flour.
Heat olive oil and butter in a skillet over medium high heat.
Cook chicken until golden brown ( 2 - 4 minutes per side).
Remove chicken from skillet and add the shallots/ onions and mushrooms cooking until tender (about 3 minutes). Add to the mushrooms and shallots/onions the chicken broth and marsala deglazing the pan (loosening the cooked particles from the skillet). Bring the entire contents to a boil then reduce heat to medium and continue to cook stirring for about 5 minutes.
(At this point if you like a creamy sauce stir in the can of cream of mushroom soup.)
You could return the chicken to your skillet at this point, allowing it to heat for 2 minutes then serve, but I have found if you put the chicken in a baking dish, top with the sauce baking the dish at 350 degrees for 20 -40 minutes you will have a more tender dish.