This recipe is from Cheryl Sedaker's "365 Ways To Cook Chicken", and a favorite with everyone in my house. "Quick and company quality. Serve with fettuccine. Begin with an arugula-tomato salad and end with some goat cheese or Gorgonzola, crusty bread, and fruit, for a delightfully elegant dinner." A low-fat version of this dish can be made by substituting fat-free sour cream for the heavy cream: just reduce the heat to low before adding the sour cream and do not return to a boil.

• 4 tablespoons olive oil
• 4 boneless, skinless chicken breast halves, pounded to 1/4-inch thickness
• 4 shallots, finely chopped
• 1/2 pound mushrooms, sliced
• 1/4 cup dry Marsala
• 1/2 cup heavy cream (or 1/2 cup fat-free sour cream)
• 1 teaspoon lemon juice
• Salt and freshly ground pepper

1. In a large frying pan, heat 2 tablespoons of the oil over medium heat. Add the chicken and sauté until lightly browned. Remove and set aside.

2. Add remaining oil to pan. Add shallots and mushrooms. Cook until mushrooms are lightly browned. Add Marsala and bring to a boil, scraping up any brown bits from the bottom of the pan. Add cream and lemon juice and return to a boil (do not boil if using fat-free sour cream). Season with salt and pepper to taste.

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

Yield: 4 servings.

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Copyright © 1996-1997 by John William Ford
Last revised 19 May 1997

jwford at umich dot edu