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.

source:    http://www.food.com/recipe/copycat-recipe-for-carrabbas-chicken-marsala-50979