SERVINGS 4 UNITS US
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
Pound chicken breasts to even out thickness and lightly salt and pepper.
In large skillet, saute 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.
Source: (30) Facebook