Bread the chicken:

Put out a plate of flour with a dash of salt and pepper. Put out another plate of breadcrumbs. Whip the eggs together. Dredge the chicken in flour, then the egg mixture, then breadcrumbs and set aside on a plate.

Heat olive oil in a pan on medium heat, add in breaded chicken cook until brown and Flip. Set aside.

In a frying pan, combine shallots and garlic, sliced mushrooms. 1 tsp salt. 1 tsp pepper. Once mushrooms shrink down, Add in chicken stock, butter and Sweet Marsala wine. Cook for 2 mins. Then in a small bowl add about 1/4 cup sauce from the pan, add 2 tablespoons cornstarch. Thoroughly mix then add to the pan and incorporate so the sauce thickens (about 10 mins).

Serve chicken with marsala sauce on top