Chicken Marsala II

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

Yields:	4 servings
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	Preparation	5 minutes
	Cooking	15 minutes
	Ready In	20 minutes

Ingredients

4	tablespoons	butter
4	each	chicken breasts	halves
4	each	shallots	finely chopped
2	pounds	mushrooms	sliced
1/4	cup	marsala wine	dry
1/2	cup	heavy whipping cream
1	teaspoon	lemon juice
1	x	salt	to taste
1	x	black pepper	to taste
1	x	salt	to taste
1	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 1/4 inch thickness.

In a large frying pan, melt 2 T. 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, 3-5 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.

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Member Review

Anne's Chicken For Crock Pot

I have made this recipe for years. It is not for someone watching calories, but wonderful.

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