Chicken Marsala

4 boneless, skinless chicken breasts
1 stick butter, cut into 1 Tbsp. slices
salt and pepper to taste
4 shallots, coarsely chopped
2 c. mushrooms, sliced
¼ c. Marsala wine (dry, not sweet)
1/2 c. heavy cream
1 Tbsp. lemon juice
1 pkg. fresh fettucine noodles
1/4 c. grated parmesan cheese

*The chicken will be a little juicier if you buy boneless breasts with skin and remove the skin just before cooking.

Rinse chicken and dry with paper towels. Spread breasts out between 2 sheets of wax paper; pound until thin. Put pasta water on to boil. Melt 2 tablespoons of butter in the skillet. Brown chicken, two at a time, seasoning with salt and pepper. Remove and keep warm on the plate.

Add another tablespoon of butter and the shallots; saute on medium heat until translucent. Add another tablespoon of butter and the mushrooms; saute for 5 minutes. Deglaze the pan with Marsa­la, scraping the pan with the spatula; bring to a boil. Add cream and lemon juice; return to a boil. Return chicken to pan (all 4 breasts should fit); leave on low heat, covered.

Prepare pasta according to package directions. Drain and stir in remaining butter and Parmesan cheese, tossing until covered.