Chicken Marsala

By MnM_Ventures

I made this recipe without the mushrooms, and was still delicious. If you want to try to get some mushroom-like flavor without using mushrooms, try adding a bit of condensed cream of celery soup (seems to work for me).

Ingredients

• 4 tablespoons butter
• 4 boneless skinless chicken breast halves
• 4 shallots, chopped fine
• 1/2 lb mushrooms, sliced (or some condensed cream of celery soup, experiment with quantity)
• 1/4 cup dry marsala
• 1/2 cup heavy cream 1 teaspoon lemon juice

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.