Creamy Chicken Marsala

1. 1

   Pound breasts to 1/4 inch. In large frying pan, melt 2 Tbl butter over med heat.

2. 2

   Add chicken and saute until lightly browned (4 min). Remove and set aside.

3. 3

   Melt 2 more tablespoons of butter in pan. Add shallots and mushrooms (3-5 min).

4. 4

   Cook until lightly browned.

5. 5

   Add Marsala, bring to boil. Add cream and lemon juice and return to boil. Salt and pepper.

6. 6

   Return chicken to pan. Cook turning in sauce to finish cooking (3 minutes).

7. 7

   Serve over noodles or rice. (Instead of pounded breasts I sometimes substitute the frozen chicken tenders--they are so small and tender pounding isn't necessary).

* Per serving · 4 servings · Values may vary.

No additional tips available.