Chicken Marsala
By margiekyle
Rate this recipe
4.3/5
(6 Votes)
1 Picture
Ingredients
- 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
Details
Servings 1
Adapted from food.com
Preparation
Step 1
Pound chicken breasts to even out thickness and lightly salt and pepper.
In large skillet, saute chicken in 2 T melted butter until lightly browned, about 2 minutes per side.
Remove from pan and set aside.
Melt remaining butter in pan and add shallots and mushrooms.
Cook until mushrooms are lightly browned.
Add Marsala and bring to a boil, scraping browned bits from bottom of pan.
Add cream and lemon juice and return to a boil.
Season with salt and pepper.
Return chicken to pan for about 3 minutes to reheat and finish cooking.
Serve with buttered fettucini.
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