4 tbsp. butter
4 skinless boneless chicken breasts
4 shallots, chopped
1/2 lb. mushrooms
1/4 c. dry Marsala wine
1/2 c. heavy cream
1 tsp. lemon juice
salt and pepper

Melt 2 tablespoons butter in large saucepan; add chicken, salt and pepper. Cook on both sides. Remove from pan. Melt remaining butter; add shallots and mushrooms. Cook until mushrooms are soft. Add wine; bring to a boil, stirring up bottom of pan. Add cream and lemon juice; return to a boil. Pour over cooked chicken.