Chicken Marsala - cooking recipe

Ingredients

4 Tbsp. butter
4 skinless, boneless chicken breast halves, pounded to 1/4-inch thickness
4 shallots, finely chopped
1/2 lb. mushrooms, sliced
1/4 c. dry marsala
1/2 c. heavy cream
1 tsp. lemon juice
salt and pepper

Preparation

In a large frying pan, melt 2 tablespoons 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. Melt remaining butter in pan.
Add 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 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.