Ingredients Jump to Instructions ↓

  1. 4 tablespoons 60ml Butter

  2. 1/4 cup 59ml Dry marsala

  3. 4 Chicken breast halves

  4. 1/2 cup 118ml Heavy cream

  5. 4 Shallots - finely chopped

  6. 1 teaspoon 5ml Lemon juice

  7. 1/2 lb 227g / 8oz Mushrooms - sliced Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Skin and bone the chicken breasts then, using the flat (smooth) side of a meat mallet, pound the breasts to 1/4 inch thickness. In a large frying pan, melt 2 T. 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 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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