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 a large frying pan, melt 2 tablespoons 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. 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 a boil. Season with salt and pepper to taste.

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

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