Chicken Marsala

Ingredients
4 skinless boneless chicken breast halves
Salt and pepper
1/4 C. flour
2 T. vegetable oil
2 T. butter
3/4 lb. button mushrooms, clean and sliced
2 T. chopped shallot (or as substitute onion)
1/2 C. dry Marsala
1/2 C. chicken stock

Directions
1.  Season chicken with salt and pepper.  Dredge chicken in the flour and shake off excess.
2.  In a large frying pan, heat the oil and brown chicken - about 4 minutes on each side.  Transfer to a plate and keep warm.
3.  In the same pan melt the butter.  Add mushrooms and cook until they give off their liquid and it evaporates.
4.  Stir in the shallot or onion and cook until softened.  Add the Marsala.  Raise the heat and boil for 30 seconds.  Lower the temperature and simmer till liquid is half reduced, about 3 - 5 minutes.  Add the stock and return to a boil. 
5.  Return the chicken to the pan and turn to coat the chicken with the sauce.  Reduce heat to low and simmer until the sauce is thickened, about 3-5 minutes.  Season with salt and pepper.