Chicken Marsala, Altered

• 1 cup all-purpose flour
• 4 skinless boneless chicken breast halves (2 lbs total)
• 1 Tbsp. extra-virgin olive oil
• 3 1/2 cups reduced-sodium chicken broth (28 fl oz.)
• 6 Tbsp. unsalted butter
• 1/2 medium-sized onion
• 2 cups mushrooms, trimmed and thinly sliced (20 oz.)
• 2 teaspoons finely chopped fresh sage
• 1/4 tsp. salt
• 1/8 tsp. black pepper
• 2 Tbsp. corn starch
• 1 1/4 cups dry Marsala wine
• 1 1/4 cups heavy cream
• 1 tsp. fresh lemon juice

1. Bring broth to a boil in a 2-quart saucepan over high heat, then boil, uncovered, until reduced by half, about 20 minutes.
2. 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 rolling pin.
3. Pat chicken dry and season with salt and pepper then dredge in flour, 1 piece at a time, shaking off excess. Arrange chicken in 1 layer on separate plate.
4. Heat 1 tablespoon each oil and butter in a heavy skillet over medium-high heat until foam subsides, then saute chicken, turning over once, until golden and just cooked through, about 3 minutes each side. Transfer cooked chicken to a platter and cover with foil.
5. In same skillet, heat 5 tablespoons butter over medium heat. Add onions and cook until softened, about 3 minutes. Add mushrooms, 2 tsp sage, salt and pepper, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms begin to brown, about 8 minutes.
6. In 2-cup measuring cup, dissolve corn starch into 1 cup marsala wine. Add the wine to skillet of onions and mushrooms and bring to boil over high heat, stirring and scraping up brown bits, about 30 seconds.
7. Add reduced broth and cream and simmer, stirring occasionally, until sauce is thickened, 6 to 8 minutes. Add lemon juice and remaining 1/4 cup of wine and teaspoon of sage.
8. Serve chicken with sauce.

flour, chicken breast halves, extravirgin olive oil, chicken broth, unsalted butter, onion, mushrooms, fresh sage, salt, black pepper, corn starch, ubc, ubc, lemon juice

Taken from www.epicurious.com/recipes/member/views/chicken-marsala-altered-51245631 (may not work)