Instructions: In large skillet, melt 2 tablespoon butter over medium heat, add chicken and saute, turning once, until lightly browned, about 2 minutes on each side. Remove and set aside.

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.

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

Serve with hot buttered fettucini.

This recipe yields 4 servings.

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