- 4 boneless skinless chicken breast halves
- 4 shallots, chopped fine
- ¼ lb. mushroom, sliced
- ¼ c. dry marsala
- ½ c. heavy cream
- 1 t. lemon juice
Pound chicken breasts to even out thickness and lightly salt and pepper. In large skillet, sauté chicken in 2 T melted butter until lightly browned, about 2 minutes per side. Remove from pan and set aside. Melt remaining butter in pan and add shallots and mushrooms. Cook until mushrooms are lightly browned. Add Marsala and bring to a boil, scraping browned bits from bottom of pan. Add cream and lemon juice and return to a boil. Season with salt and pepper. Return chicken to pan for about 3 minutes to reheat and finish cooking. Serve with buttered fettucini.
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