Creamy Chicken Marsala with Mushroom

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 medium 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.