->Marsala 06 <-

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

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

1/2 pound mushrooms, sliced

1/4 cup dry Marsala

1/2 cup heavy cream

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

2 Tbsp of the butter over medium 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

3 to 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.