Chicken Marsala

4 T. butter
4 boneless chicken breasts
4 shallots, finely chopped (or about 1/4 cup finely chopped onion)
1/2 pound fresh mushrooms (I put in full container)
1/4 cup dry Marsala (Marsala cooking wine)
1/2 cup heavy cream
1 t. lemon juice
salt and pepper

In a large frying pan melt 2 T. of the butter over medium heat. Add chicken and saute utnil browned. Remove and set aside. Melt remaining butter in pan. Add shallots and mushrooms. Cook until mushrooms are lightly browned. 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 to taste. Return chicken to pan and cook, turning in sauce, for about 3 minutes-can let saute in pan for 30 minutes or so. Enjoy!
(I serve with mashed potatoes)

Source: Peggy Krueger