Title: Chicken Marsala #2 (Pswk86a)
Categories: Entree Chicken Sauce Italian
Yield: 4 Servings
| 4 | tb | Butter |
| 4 | | Chicken breast halves |
| 4 | | Shallots; finely chopped |
| 1/2 | lb | Mushrooms; sliced |
| 1/4 | c | Dry Marsala |
| 1/2 | c | Heavy cream |
| 1 | ts | Lemon juice |
| | | Salt and pepper to taste |
* 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.