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4 Tbsp. butter
In a large frying pan, melt 2 Tbsp of the butter over medium heat. Add
chicken and saute, turning once, until lightly browned, about 2 minutes
on each side. Remove and set aside. Melt remaining butter in pan. Ad shallots
and mushrooms. Cook until mushrooms are lightly browned, 3 to 5 minutes.
Add Marsala and bring to a boil, scraping up any browned bits from bottom
of pan. Add cream and lemon juice
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