Chicken Marsala

Chicken breasts, boneless, skinless Flour Sliced mushrooms Shallots, minced Salt Pepper Oil, for sauteing Chicken stock Beurre manie or monte au beurre Pound out the chicken breasts carefully to make medallions (scaloppini) using the flat side of a meat hammer between sheets of plastic wrap. Heat the saute pan. Add a small amount of oil to a saute pan and heat the oil. Season the medallions with salt and pepper. Dredge the medallions in flour, shaking off the excess. Brown the chicken breasts turning once adding more oil if needed. Remove the medallions and reserve. Saute the shallots briefly then add the mushrooms. Cook until the mushrooms are browned. Add the wine and the chicken. Reduce until almost dry (au sec). Add the stock to barely cover the chicken and reduce by half. Check the seasoning. Add either butter (Monte au beurre) or roux made by kneading equal parts of flour and butter (buerre manie) to thicken.