Chicken Marsala Puerto Rican Style

2 cups chicken broth
2 tablespoons finely chopped shallot
2 tablespoons olive oil
3 tablespoons unsalted butter
1 package mushrooms trimmed and sliced
2 tablespoons finely chopped garlic
1 teaspoon salt
1 teaspoon black pepper
1 cup all-purpose flour or whole wheat
6 skinless boneless chicken breast halves
2 tablespoons extra-virgin olive oil
1/2 cup plus 3 tablespoons dry Marsala wine
1/2 cup tomato sauce or 1 teaspoon tomato paste
2 teaspoon fresh lemon juice

Bring broth to a boil in a 2-quart saucepan over high heat, then boil, uncovered, until reduced to about 3/4 cup, about 20 minutes. Or just use chicken stock and cut the water in half.
Cook shallot in 3 tablespoons butter in a skillet over medium heat, until shallot begins to turn brown. Add mushrooms, 1 teaspoon garlic, salt, pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms begin to brown, around 8 minutes. Remove from heat.
Put flour in a wide shallow plate. Gently pound chicken between 2 sheets of plastic wrap. Pat chicken dry and season with salt and pepper, then dredge in flour, 1 piece at a time, shaking off excess. Transfer to wax paper.
Heat 2 tablespoon oil in a skillet over medium high heat, then sauté chicken, turning over once, until golden and just cooked through, about 3 minutes per side. Transfer cooked chicken to a large platter. Add 1/2 cup wine to skillet and boil over high heat, stirring and scraping up brown bits, about 1 minute. Add broth, tomato sauce, and mushrooms, then simmer, stirring occasionally, until sauce is slightly thickened, 6 to 8 minutes. Add chicken, lemon juice, rest of garlic and remaining 2 tablespoons wine, cook for 2 more minutes stirring carefully. Turn heat off and serve warm. Serves 6

*This is my Puerto Rican version. The tomato sauce and garlic gives this dish a caribbean but delicious twist!

WARNING!
*Do not make this recipe if you are trying to imitate restaurant food (mine is better, jaja)

FYI- The most sought after health benefit of mushrooms is weight loss. As a lean protein, your body already burns plenty of fat just breaking down the protein (and fiber), but when you consume foods low in fat and carbs that fat burned increases for additional fat burning.

The vitamins C, B6 and B12 found in mushrooms are responsible for boosting your immune system. This helps flush toxins out of your body that could compromise your immune system. A healthy body means you can focus more on fat burning rather than healing.