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Chicken Marsala #2 (Pswk86a)

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      Title: CHICKEN MARSALA #2 (PSWK86A)
 Categories: Main dish, Chicken, Sauces, Italian
      Yield: 4 Servings
 
      4 tb Butter
      4    Chicken breast halves
      4    Shallots; finely chopped
    1/2 lb Mushrooms; sliced
    1/4 c  Dry Marsala
    1/2 c  Heavy cream
      1 ts Lemon juice
           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.
 
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