Chicken Marsala II

• 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

1. In a large frying pan, melt 2 tablespoon butter over meduim heat.
2. Add chicken and saute, turning once, until lightly browned about 2 minutes on each side.
3. Remove and set aside.
4. Melt remaining butter in pan.
5. Add shallots and mushrooms.
6. Cook until mushrooms are lightly browned, 3 to 5 minutes.
7. Add Marsala and bring to a boil, scraping up any browned bits from bottom of pan.
8. Add cream and lemon juice and return to a boil.
9. Season with salt and pepper to taste.
10. Return chicken to pan and cook, turning in sauce, for about 3 minutes to reheat and finish cooking.

butter, chicken breasts halves, shallots, mushrooms, marsala wine, heavy whipping cream, lemon juice, salt, black pepper, salt, black pepper

Taken from recipeland.com/recipe/v/chicken-marsala-ii-102 (may not work)