Chicken Marsala

Ingredients

4 tablespoons butter
4 boneless skinless chicken breast halves
4 shallots, chopped fine
1/2 lb mushroom, sliced
1/4 cup dry marsala wine
1/2 cup heavy cream
1 teaspoon lemon juice

Directions:

1. Pound chicken breasts to even out thickness and lightly salt and pepper.
2. In large skillet, sauté chicken in 2 tbsp. melted butter until lightly browned, about two minutes per side.
3. Remove from pan and set aside.
4. Melt remaining butter in pan and add shallots and mushrooms.
5. Cook until mushrooms are lightly browned.
6. Add Marsala wine and bring to a boil, scraping browned bits from bottom of pan.
7. Add cream and lemon juice and return to a boil.
8. Season with salt and pepper.
9. Return chicken to pan for about 3 minutes to reheat and finish cooking.
10. Serve with buttered fettuccini.