DIRECTIONS:

Pound chicken breasts to even out thickness and lightly salt and pepper.

In large skillet, saute chicken in 2 tablespoons 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 beef broth 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.