Chicken and Pan Sauce

2 boneless skinless chicken breasts
salt, pepper, flour
2 tbl. canola oil
1/4 c. Marsala cooking wine
1 large shallot - finely diced
3 cloves garlic - finely diced
1 tbl. butter
1-2 tbl. flour
1/2 - 1 c. chicken stock
2 - 3 tbl. half and half

Cut chicken into 1/2" wide cutlets. Season with salt and pepper (or whatever you like) and lightly dredge in flour. Cook in oil heated over med-high heat a few minutes on each side until done and golden brown. Remove chicken and add wine (don't do this over the flame). Deglaze pan over med-low heat, then add shallots and garlic. Cook a few minutes until most of wine has evaporated. Add butter, cook a few more minutes. Add in flour and cook 1 -2 more mins. Add chicken stock and simmer for 1 -2 mins. Turn off heat, stir in half and half, then add chicken back to pan and allow it to reheat. Serve over spaghetti.