Coat chicken breasts in flour. Lightly brown chicken breasts. Place on oven safe plate and place in 170 degree oven. Saute mushrooms and shallots separately with 1 Tb butter.
In saute pan, melt 3 Tb butter. Mix in 3 Tb flour. Cook 4 minutes. Add marsala wine. Increase heat to medium/high. Mix in chicken stock using a whisk if necessary. Bring sauce to a boil.
Adjust color using gravy master, if desired. Add 1 Tb sugar. Add chicken and mushrooms/shallots. Simmer five minutes and serve over pasta.
Originally Submitted
12/8/2010
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