Chicken Marsala Recipe

• 1 1/2 lbs. skinned boneless breast of chicken
• 1/2 pound fresh mushrooms, sliced
• 1/3 bottle Holland House Marsala wine (16 ounce.)
• 1 c. chicken bouillon

1. Dredge in a peppered flour mix.
2. Brown in butter, remove to platter.
3. Saute/fry mushrooms, add in wine and bouillon.
4. Place chicken in a glass baking dish, cover with mushrooms and wine mix.
5. Cover with foil and bake at 350 degrees for 1 hour.
6. Serve with wild rice.
7. Serves 5.

chicken, mushrooms, marsala wine, chicken bouillon

Taken from cookeatshare.com/recipes/chicken-marsala-41195 (may not work)