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<blockquote data-quote="moreluck" data-source="post: 110256" data-attributes="member: 1246">CHICKEN MARSALA&nbsp;Ingredients4 tb Butter1/4 c Dry Marsala 4 Chicken breast halves 1/2 c Heavy cream 4 Shallots; finely chopped 1 ts Lemon juice 1/2 lb Mushrooms; sliced Salt and pepper to taste &nbsp;Instructions* 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.</blockquote>

[QUOTE="moreluck, post: 110256, member: 1246"] CHICKEN MARSALA Ingredients 4 tb Butter 1/4 c Dry Marsala 4 Chicken breast halves 1/2 c Heavy cream 4 Shallots; finely chopped 1 ts Lemon juice 1/2 lb Mushrooms; sliced Salt and pepper to taste Instructions * 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. [/QUOTE]

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