Add 3 tbsp of butter and melt. Season chicken with salt and pepper and brown on both sides, set aside.
After you remove the chicken add the mushrooms and 2 tbsp of butter and brown, I like mine over sauted. Once the mushrooms are close to where you want them add 1/2 cup Marsala and reduce until all the liquid is gone, then remove the mushrooms
Add the shallots and garlic and saut until fragrant, about 5 minutes. Stir in 2 tbsp all purpose flour and cook the flour down to make a light dry roux
Add 1/2 cup Marsala until mixed well and
Add the 2 cups of beef stock and bring to a simmer, add mushrooms back to the pan and simmer until it starts to lightly thicken, check for seasoning.
Add chicken and simmer on low covered for about 10 minutes and then open and increase the heat to reduce the sauce
Serve on garlic mash potatoes with the sauce and some organic roasted carrots
