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1
Place chicken breasts in Ziploc bag or between sheets of wax paper and flatten them with the smooth side of a meat mallet until they are 1/2 inch thick.
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2
Sprinkle both sides of chicken with salt and pepper.
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3
Melt 2 tablespoons of butter in a large frying pan, and brown both sides of the chicken over medium high heat.
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4
This should take about 3-4 minutes per side.
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5
Cook the chicken in batches so that you dont overcrowd the pan.
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6
Add more butter to the pan as needed.
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7
Transfer the chicken to a separate dish, then using the same pan, pour in Marsala wine.
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8
Bring to a boil, scraping up all the yummy bits in the pan from the chicken.
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9
Add the mascarpone cheese.
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10
Bring the sauce back up to a boil, then simmer for a few minutes until the sauce thickens.
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11
Set aside.
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12
In a separate pan over medium high heat, melt the rest of the butter and saute the chopped shallots until soft.
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13
Add the mushrooms and continue to saute until all the liquid from the mushrooms has cooked down and the mushrooms have turned a nice golden brown color.
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14
Once the mushrooms are ready, add salt and pepper to taste.
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15
Add the mushrooms and chicken to the creamy marsala sauce and return to medium heat until the chicken is cooked through, about 4 or 5 minutes.
