Chicken Marsala

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Title: Chicken Marsala
Yield: 4 Servings
Categories: Main Dishes, Poultry, Sauces, Italian


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

* 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