4 tablespoons butter
4 boneless skinless chicken breast halves
4 shallots, chopped fine
1/2 lb mushroom, sliced
1/4 cup dry marsala
1/2 cup heavy cream
1 teaspoon lemon juice
1 Pound chicken breasts to even out thickness and lightly salt and pepper.
2 In large skillet, saute chicken in 2 T melted butter until lightly browned, about 2 minutes per side.
3 Remove from pan and set aside.
4 Melt remaining butter in pan and add shallots and mushrooms.
5 Cook until mushrooms are lightly browned.
6 Add Marsala and bring to a boil, scraping browned bits from bottom of pan.
7 Add cream and lemon juice and return to a boil.
8 Season with salt and pepper.
9 Return chicken to pan for about 3 minutes to reheat and finish cooking.
10 Serve with buttered fettucini.