Recipe(tried): Chicken Marsala

Chicken Marsala

This is a good easy recipe! Serve with buttered fetuccine.
Pre:5 minutes Cook:15 minutes Serves:4

4 TBL. butter
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

1. In a large frying pan, melt 2 TBL. 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.

2. Melt remaining butter in pan. Ad shallots and mushrooms. Cook until mushrooms are lightly browned, 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.

3. Return chicken to pan and cook, turning in sauce, for about 3 minutes to reheat and finish cooking.