Chicken Marsala II

Name: Chicken Marsala II
Yield: 4
Cuisine: Italian
Ingredients: butter; chicken breasts; shallots; mushrooms; marsala wine; heavy whipping cream; lemon juice; salt; black pepper; salt; black pepper

Submitted by novaskylar

A scrumptious and spicy chicken dish that will satisfy your hunger and also wow your tastebuds.

YIELD

4 servings

PREP

5 min

COOK

15 min

READY

20 min

Ingredients

TABLESPOONS BUTTER

EACH CHICKEN BREASTS
halves

EACH SHALLOTS
finely chopped *

POUNDS MUSHROOMS
sliced

CUP MARSALA WINE
dry *

CUP HEAVY WHIPPING CREAM

TEASPOON LEMON JUICE

X SALT
to taste *

X BLACK PEPPER
to taste *

X SALT
to taste *

X BLACK PEPPER
to taste *

Directions

Skin and bone the chicken breasts then, using the flat (smooth) side of a meat mallot, pound the breasts to ¼ inch thickness.

In a large frying pan, melt 2 tablespoon butter over meduim heat. Add chicken and sauté, 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 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.