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1
Bring broth to a boil in a 2-quart saucepan over high heat, then boil, uncovered, until reduced by half, about 20 minutes.
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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.
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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.
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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.
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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.
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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.
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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.
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8
Serve chicken with sauce.
