4 tablespoons Butter
4 Chicken breast halves
4 Shallots – finely chopped
1/2 poundMushrooms – sliced
1/4 cup Dry Marsala
1/2 cup Heavy cream
1 teaspoon Lemon juice
Salt and pepper to taste

How to prepare

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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