Chicken Marsala 2
Author: Kitchens
  • 4 Tablespoons butter
  • 4 chicken breast halves
  • 4 shallots; finely chopped
  • 1/2 pound mushrooms; sliced
  • 1/4 Cup dry Marsala
  • 1/2 Cup heavy cream
  • 1 teaspoon lemon juice
  • salt and pepper to taste
  1. * 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.
Recipe by Recipes at