Ingredients Jump to Instructions ↓

  1. 4 Tbsp. butter

  2. 4 skinless, boneless chicken breast halves, pounded to 1/4-inch thickness

  3. 4 shallots, finely chopped (or about a 1/4 cup finely chopped onion)

  4. 1/2 pound mushrooms, sliced

  5. 1/4 cup dry Marsala

  6. 1/2 cup heavy cream

  7. 1 teaspoon lemon juice Salt and freshly gound pepper In a large frying pan, melt

  8. 2 Tbsp of the butter over medium heat.

  9. Add chicken and saute, turning once, until lightly browned, about 2 minutes on each side. Remove and set aside. Melt remaining butter

  10. in pan. Add shallots and mushrooms. Cook until mushrooms are lightly

  11. 3 to 5 minutes. Add Marsala and bring to a boil, scraping

  12. up any browned bits from bottom of pan. Add cream and lemon juice

  13. and return to a boil. Season with salt and pepper to taste. Return

  14. chicken to pan and cook, turning in sauce, for about 3 minutes to

  15. reheat and finish cooking.


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