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Chicken Marsala II
| 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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