Chicken Marsala

1/8-¼ cup Butter

1-2 cups Mushrooms sliced

3 Shallots or 1 red onion

1 tsp minced garlic

1 qt Marsala wine

1 qt beef broth

1-2 Tbsp flour

2 c. cream

Salt and pepper to taste

Garnish is parsley

Sauté mushrooms and shallots is butter.  Add garlic until fragrant.  Add marsala wine and cook for 30-60 minutes, until all is absorbed and evaporated.  Then mix broth and flour together and add to mushrooms, shallot mixture.  Cook until thickens, it should boil.  Then add cream, once cream is added do NOT boil.  Add salt and pepper to taste. 

Grill or fry 6 chicken breasts.

Sauce goes over chicken, great over mashed potatoes too.