Drunken Chicken Marsala with tomato

• 2 lb boneless skinless chicken breast
• 16 oz crimini mushrooms
• 3 tbsp butter
• 1 1/4 cup dry marsala wine
• 2 clove garlic
• 1 tbsp cold water
• 1 tsp cornstarch
• 2 tbsp heavy cream
• 1/2 tsp salt
• 1 tbsp olive oil
• 1/4 cup flour
• 1 tbsp all-purpose seasoning
• 3 cup sapori tomatoes
• 1 fresh parsley
• 12 oz any pasta you wish

1. Add 1 Tbs.
2. of butter in a large deep skillet and saute the mushrooms until golden brown.
3. Add the garlic and wine and let simmer for 15-20 minutes to reduce the wine.
4. After add the cornstarch, cream, and salt.
5. Stir until it starts to thicken up.
6. Pound the chicken breasts until they are about 1 inch thick.
7. Add flower, seasoning, salt, and pepper in a shallow bowl and toss chicken breasts in it until coated.
8. Shake off excess coating.
9. In a separate skillet add the remaining 2 Tbs.
10. of butter and oil and fry chicken until golden brown on both sides.
11. Add chicken to marsale mixture and tomatoes.
12. Simmer till the tomatoes are nice and soft.
13. Serve over any kind of pasta and garnish with fresh parsley.

chicken breast, crimini mushrooms, butter, marsala wine, clove garlic, water, cornstarch, heavy cream, salt, olive oil, flour, sapori tomatoes, parsley, pasta

Taken from cookpad.com/us/recipes/356432-drunken-chicken-marsala-with-tomato (may not work)