Marsala Chicken & Mushrooms

• 1 pound boneless skinless chicken breasts, thinly sliced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 3 tablespoons butter, divided
• 3 tablespoons olive oil, divided
• 1/2 pound sliced fresh mushrooms
• 3 medium carrots, cut into 1/2-inch pieces
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 cup reduced-sodium chicken broth
• 1 cup Marsala wine
• 1 cup heavy whipping cream

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)