Chicken Marsala #2chicken, italian, main dish, sauces 4 tablespoon butter 4 chicken breast halves 4 shallots; finely chopped 1/2 lb mushrooms; sliced 1/4 cup dry marsala 1/2 cup heavy cream 1 teaspoon lemon juice 1 salt and pepper to taste * 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. |
