| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Italian | Main dish, Poultry, Sauces, Italian | 4 | Servings |
INGREDIENTS
| 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 |
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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