Chicken marsala 2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Butter |
| 4 | Chicken breast halves | |
| 4 | Shallots; finely chopped | |
| ½ | pounds | Mushrooms; sliced |
| ¼ | cup | Dry Marsala |
| ½ | cup | Heavy cream |
| 1 | teaspoon | Lemon juice |
| Salt and pepper to taste | ||
Directions
* Skin and bone the chicken breasts then, using the flat (smooth) side of a meat mallot, pound the breasts to ¼ 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.