Serves: 4-6
Ingredients
  • 4 boneless skinless chicken breasts, thinly sliced*
  • salt and pepper
  • 2 tablespoons olive oil
  • 1½ cups sliced mushrooms
  • ½ cup Marsala wine** see note
  • ½ cup chicken broth
  • 1 cup heavy whipping cream
  • 1 teaspoon ground mustard
  • 1 teaspoon garlic powder
  • Fresh Chopped Parsley for garnish
Instructions
  1. In a large skillet over medium heat add 1 tablespoon olive oil to the pan. Add the chicken and lightly salt and pepper. Cook until lightly brown and cooked throughout. Remove chicken and set aside on plate.
  2. Add 1 Tablespoon olive oil and sauté the mushrooms for 1-2 minutes. Add marsala wine and bring to a boil over medium high heat for 1-2 minutes. This allows the alcohol to burn out. Add the chicken broth, heavy whipping cream, ground mustard, and garlic powder. Bring to a boil and reduce heat and simmer for about 10 minutes or until it starts to thicken. Place chicken back in the sauce and continue to simmer for about 1-2 minutes.
Notes
*I like to slice my chicken breasts in half or buy them thinly sliced so that they cook quickly and easily.
** The alcohol in the marsala wine burns off during the cooking process. If you are worried about cooking with wine, they say this recipe makes a good substitute.
1/4 cup of white grape juice
1 tablespoon vanilla extract
2 tablespoons of sherry vinegar
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