Chicken Marsala

• 6 ounces sliced mushrooms
• 1 chicken breasts large
• 2 cloves garlic minced
• 2 tablespoons butter
• 1 tablespoon olive oil plus additional to saute mushrooms
• 2 cups marsala wine
• 1/4 cup heavy cream
• pasta cooked

1. Slice mushrooms and pound chicken breast with a mallet between 2 sheets of wax paper to about 1/4 inch. Dredge breast in seasoned crumbs. Heat a heavy stainless or cast iron pan (don't use non-stick). Add the butter and the olive oil till butter melts and is bubbly. Add chicken breast and brown on both sides. Remove browned breast. Add additional olive oil and saute mushrooms and garlic. Deglaze pan with wine. Add browned chicken breast back to pan. Bring to boil, reduce heat, cover and simmer for 30 min. Remove chicken from pan. Add cream and reduce sauce 50%
2. Plate and ready to serve. May be served over cooked pasta.

mushrooms, chicken breasts, garlic, butter, olive oil, marsala wine, heavy cream, pasta cooked

Taken from www.yummly.com/recipe/Chicken-Marsala-980745 (may not work)