- 4 tablespoons butter
- 4 boneless skinless chicken breast halves
- 4 shallots, chopped fine
- 1⁄2 lb mushroom, sliced
- 1⁄4 cup dry marsala
- 1⁄2 cup heavy cream
- 1 teaspoon lemon juice
1 _ Pound chicken breasts to even out thickness and lightly salt and pepper.
2 _ In large skillet, saute chicken in 2 T melted butter until lightly browned, about 2 minutes per side.
3 _ Remove from pan and set aside.
4 _ Melt remaining butter in pan and add shallots and mushrooms.
5 _ Cook until mushrooms are lightly browned.
6 _ Add Marsala and bring to a boil, scraping browned bits from bottom of pan.
7 _ Add cream and lemon juice and return to a boil.
8 _ Season with salt and pepper.
9 _ Return chicken to pan for about 3 minutes to reheat and finish cooking.
10 _ Serve with buttered fettucini.