4 skinless, boneless chicken breasts
2 T chopped shallots
10 oz sliced fresh mushrooms
1/2 cup Marsala wine
1 can chicken stock, reduced to 3/4 cup
2/3 cup heavy cream
5 T butter
2 T extra-virgin olive oil
flour for dredging
1/4 tsp salt
1/8 tsp pepper
spaghetti, cooked according to package directions (I like to use Angel Hair Pasta)
Preheat oven to 200 degrees.
Bring broth to a boil in a 2-qt saucepan over high heat, then boil, uncovered, until reduced to about 3/4 cup, about 20 minutes.
Cook shallots in 3 T butter in 8- to 10-inch heavy skillet over moderate heat, stirring, until shallots begin to turn golden, about 1 minute.
Add mushrooms, salt and pepper and cook stirring occasionally until the liquid that the mushrooms give off is evaporated and mushrooms begin to brown, 6 to 8 minutes.
Remove from heat. Set aside.
Put dredging flour in wide shallow bowl.
Gently pound chicken to 1/4" thick between sheets of wax paper.
Pat chicken dry and season with salt and pepper, then dredge in flour, 1 piece at a time, shaking off excess.
Heat 1 T each of oil and butter in 10-inch heavy skillet over moderately high heat until foam subsides, then saute half of the chicken, turning over once, until golden and just cooked through, about 4 minutes total.
Transfer cooked chicken to large heatproof platter then put platter in oven to keep warm.
Wipe out skillet with paper towels and cook remaining chicken in same manner, then transfer to oven.
Add wine to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds.
Add reduced broth, cream and mushrooms, then simmer, stirring occasionally, until sauce is thickened, 6 to 8 minutes.
Serve with chicken over cooked spaghetti and pass sauce separately for each person to add on top of chicken.