Carraba's CHICKEN MARSALA

4 Tbsp butter
4 skinless boneless chicken breast halves
4 shallots, chopped fine
1/2 lb. mushrooms, sliced
1/4 cup DRY Marsala
1/2 cup heavy cream
1 tsp lemon juice
salt and freshly ground black pepper

In large skillet, melt 2 tsp butter over medium heat. Add chicken and saute, turning once, until lightly browned, aout 2 minutes on each side. Remove and set aside.

Melt remaining butter in pan and 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.

Return chicken to pan and cook, turning in sauce, for about 3 minutes to reheat and finish cooking. Serve with buttered fettucini. Serves 4