Chicken Mushroom Marsala

• 1 chicken breast
• 1/2 lb mushrooms, sliced
• 1 shallot, diced
• 1/4 C wine
• 1/4 C chicken broth
• 1 T butter
• salt
• pepper

Cut the chicken breast in half (by thickness) and salt and pepper both sides. Fry over medium-high heat for 4 minutes per side, then covered over medium for 3 minutes per side. Remove the chicken to rest (I usually serve this with noodles, and put it in a covered pan with the noodles).

Add a splash of oil to the pan (still over medium heat), then the shallot and mushrooms. Cook until the liquid has evaporated, then add the wine and reduce by half. Add the broth and reduce again, then add the butter, stir until melted, and serve.