Chicken Marsala

  • 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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