Amount
Ingredient
Preparation



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 cream





1
teaspoon
lemon juice





1
x
salt

to taste



1
x
pepper

to taste



1
x
salt

to taste



1
x
pepper

to taste

 * 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.