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How To make Chicken Marsala II

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Ingredients
4
tablespoon
butter 4 ea chicken breast halves
4
each
shallots, finely chopped
2
pound
mushrooms, sliced
1/4
cup
dry marsala
1/2
cup
heavy cream
1
teaspoon
lemon juice
1

salt, to taste
1

pepper, to taste
1

salt, to taste
1

pepper, to taste

Directions:
* Skin and bone the chicken breasts then, using the flat (smooth)
side of a meat mallot, pound the breasts to 1/4 inch thickness.
In a
large frying pan, melt 2 T. butter over meduim heat. Add chicken and
saute', turning once, until lightly browned about 2 minutes on each
side. Remove and set aside.
Melt remaining butter in pan. Add shallots and mushrooms. Cook until mushrooms are lightly browned, 3-5 minutes. Add Marsala and bring to a boil, scraping up any browned bits from bottom of pan. Add cream and lemon juice and return to a
boil. Season with salt and pepper to taste.
Return chicken to pan and
cook, turning in sauce, for about 3 minutes to reheat and finish
cooking.

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