4 (8-ounce) chicken breast halves, pounded
2 tablespoons Worcestershire sauce
1 tablespoon butter
1 cup sliced mushrooms
2 shallots, minced
1/4 cup brandy
1/4 cup Marsala
1 cup chicken broth
1/4 cup heavy cream
Salt and pepper, to taste
Marinate chicken breasts in Worcestershire sauce for at least 15 minutes. Heat butter in fry pan and brown chicken in butter. Remove chicken to plate. Saute mushrooms for about 3 minutes adding more butter if necessary. Add shallots and cook for 2 minutes. Deglaze the pan with brandy. Add the Marsala and chicken broth, reduce by 1/3. Add the cream and cook sauce until thick enough to coat the back of a spoon. Season to taste and spoon over chicken.
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