* Skin and bone the chicken breasts then, using the flat (smooth)side of a meat mallot, pound the breasts to 1/4 inch thickness.
In alarge frying pan, melt 2 T. butter over meduim heat. Add chicken andsaute', turning once, until lightly browned about 2 minutes on eachside. Remove and set aside.
Melt remaining butter in pan. 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 aboil. Season with salt and pepper to taste.
Return chicken to pan andcook, turning in sauce, for about 3 minutes to reheat and finishcooking.