by - 06:02

This is a DELICIOUS, easy and quick meal. It's just fancy enough that I feel like we're eating something really special without spending hours in the kitchen or a ton of money. That being said, I didn't give it five stars because I think the sauce needs to be at least doubled.

I usually only make it for two-three chicken breasts because my hubby and I are light eaters, but there is NEVER enough sauce for leftovers the next day. And trust me -- you'll want the left overs! :)
It would also be excellent with a little fresh parsley sprinkled over the top after it has finished cooking.


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.

READY IN: 40 mins SERVES: 4


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


Serving Size: 1 (255 g)

Calories 378.4    Calories from Fat 232 61%    Total Fat 25.8 g 39%    Saturated Fat 14.8 g 74%    Cholesterol 146.8 mg 48%    Sodium 255.6 mg 10%    Total Carbohydrate 6.5 g 2%    Dietary Fiber 0.6 g 2%    Sugars 1.3 g 5%    Protein 28.1 g 56%

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