4 Each Chicken Breasts-boneless, skinless, pounded thin
½ Cup All Purpose Flour-seasoned with salt and pepper
4 Tbsp.Olive Oil
3 Tbsp. Shallots-minced
½ Cup Shiitake and or Portobello Mushrooms-sliced
2 tsp. Fresh Rosemary-chopped
½ Cup Marsala Wine
¼ Cup Pure Maple Syrup
½ Cup Chicken Broth
3 Tbsp.Butter-cut into cubes
Salt and Black Pepper To Taste
Heat saute pan over medium-high heat. Dredge chicken breasts in the flour, shaking off excess. Add olive oil to pan and add chicken breasts. Cook for about 2 minutes on each side, only lightly browning. Remove from pan.
In same pan over medium heat, add the shallots, mushrooms and rosemary. Cook for about 45 seconds or until aromatic. Add the marsala wine and boil down until reduced by half. Add the maple syrup and chicken broth and boil down until less than half of that liquid remains. Remove pan from heat, add butter and whisk in to make smooth, creamy, and lightly thickened. Return chicken breasts to pan and gently simmer just to reheat. Serve with pasta, polenta, and seasonal vegetables.