Chicken Marsala

4 Tbsp. butter
4 skinless, boneless chicken breast halves
4 shallots, chopped fine
1/2 lb. mushrooms, sliced
1/4 cup DRY Marsala
1/2 cup heavy cream
1 tsp. lemon juice
salt and freshly ground black pepper

1. In lg. skillet, melt 2 tbsp. butter over med. heat, add chicken and saute, turning once, until lightly
browned, about 2 minutes on each side. Remove and set aside.

2. Melt remaining butter in pan and 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.

3. Return chicken to pan and cook, turning in sauce, for about 3 minutes to reheat and finish cooking.

Serve with buttered fettucini. Serves 4