| 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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