Ingredients

Instructions

  1. Pound breasts to 1/4 inch. In large frying pan, melt 2 Tbl butter over med heat.
  2. Add chicken and saute until lightly browned (4 min). Remove and set aside.
  3. Melt 2 more tablespoons of butter in pan. Add shallots and mushrooms (3-5 min).
  4. Cook until lightly browned.
  5. Add Marsala, bring to boil. Add cream and lemon juice and return to boil. Salt and pepper.
  6. Return chicken to pan. Cook turning in sauce to finish cooking (3 minutes).
  7. Serve over noodles or rice. (Instead of pounded breasts I sometimes substitute the frozen chicken tenders--they are so small and tender pounding isn't necessary).