Marsala Chicken & Mushrooms

  1. Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in 2 tablespoons butter and 2 tablespoons oil over medium heat for 6-8 minutes or until no longer pink. Remove and keep warm.
  2. In the same skillet, saute the mushrooms, carrots and onion in remaining butter and oil until tender. Add garlic; cook 1 minute longer.
  3. Add broth and wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Stir in cream. Return to a boil; cook until liquid is reduced by half. Return chicken to pan; heat through.

chicken breasts, salt, pepper, butter, olive oil, mushrooms, carrots, onion, garlic, chicken broth, marsala wine, heavy whipping cream

Taken from www.tasteofhome.com/recipes/marsala-chicken-mushrooms/ (may not work)

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