• Preheat oven to 200°F.

For Chicken...

• Simmer chicken broth uncovered over med. heat until reduced by half.
• Pound chicken breasts to 1/2" thickness and season both sides with salt & pepper.
• Lightly coat chicken with flour.
• Melt 2 Tbl. butter in heavy skillet.
• Add 8 fresh sage leaves and cook over med. heat until butter begins to brown slightly.
• Remove sage leaves and reserve for edible garnish
• Add 1 Tbl. of olive oil to remaining butter in heavy skillet and brown chicken on both sides.
• Then remove from pan and hold in warm oven while making sauce.

For sauce...

• Add shallot to pan and sauté until it begins to turn golden.
• Then add mushrooms, fresh sage, fresh lemony thyme, salt, and pepper and cook until mushrooms begin to brown.
• Remove from heat.
• Add Marsala wine and deglaze pan incorporating all the brown bits.
• Then add chicken broth and cook 6-8 minutes until sauce begins to thicken.
• Add cream at end to finish.