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["Put oven rack in middle position and preheat to 200 degrees", "Bring broth to a boil in a 2 qrt saucepan over high heat, then boil uncovered, until reduced to about 3/4 cup, about 20 min.", "Cook shallots in 3 TB butter in an 8-10 inch heavy skillet over moderate heat, stirring until shallots begin to turn golden, about 1 minute.", "Add mushrooms, 1 tsp sage, salt and pepper.", "Cook, stirring occassionally until mushrooms begin to brown.", "6-8 min.", "Remove from heat.", "Place flour in wide, shallow bowl.", "Gently pound chicken to a 1/4 "" thick between 2 sheets of plastic wrap using the flat side of a meat pounder or rolling pin.", "Pat chicken dry and season with salt-pepper, then dredge in flour ... one piece at a time, shaking off excess.", "Transfer to sheets of wax paper, arranging chicken in 1 layer.", "Heat 1 TB each of oil and butter in a 10 inch heavy skillet over modertely high heat until foam subsides, then saute' half of chicken, turning over once, until golden and just cooked through (about 4 min.", "total)", "Transfer cooked chicken into a large heatproof platter, arranging in 1 layer.", "Place platter in oven to keep warm.", "Wipe out skillet with paper towels and cook remaining chicken in same manner, then transfer to oven (keeping 1 layer)", "Add 1/2 cup Marsala wine to skillet and boil over high heat stirring and scraping up brown bits (about 30 sec.)", "Add chicken broth, cream and mushrooms...simmer, stir until sauce thickens (6-8 min) Add lemon juice and 2 TB of wine and 1/2 tsp sage.", "Pour sauce over chicken and serve."]
