Chicken Marsala

4 Servings
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Chicken Marsala Ingredients

4 tb Butter	1/4 c Dry Marsala
4 Chicken breast halves	1/2 c Heavy cream
4 Shallots; finely chopped	1 ts Lemon juice
1/2 lb Mushrooms; sliced	Salt and pepper to taste

Instructions for Chicken Marsala

* 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 Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChickenCuisine: Uncategorized

Ingredient Insight - look inside this recipe

Butter

Chicken Breast

Cream

Lemon

Marsala

Mushroom

Shallot

Main dishes Poultry Sauces Italian Chicken Cream Mushrooms Butter Shallot Lemon Dinner

for flavor and categorization

This was yummy and super-easy. The only energy it really involves is cutting the vegetables. I used 4 defrosted chicken tenderloins out of a bag-o-chicken from the grocery store and they flattened with one smack of my mallet! The use of heavy cream is definately what makes it...so this is not a recipe for someone who is watching their calories!