Creamy Chicken Marsala

• Meat

  • 4 Chicken breasts, boneless skinless

• Produce

  • 1 tsp Garlic powder
  • 1 1/2 cups Mushrooms
  • 1 Parsley, fresh

• Canned Goods

  • 1/2 cup Chicken broth

• Condiments

  • 1 tsp Mustard, ground

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 cup Heavy whipping cream

• Beer, Wine & Liquor

  • 1/2 cup Marsala wine** see note

Found on therecipecritic.com

Description

Ingredients

• 4 boneless skinless chicken breasts, thinly sliced*
• salt and pepper
• 2 tablespoons olive oil
• 1½ cups sliced mushrooms
• ½ cup Marsala wine** see note
• ½ cup chicken broth
• 1 cup heavy whipping cream
• 1 teaspoon ground mustard
• 1 teaspoon garlic powder
• Fresh Chopped Parsley for garnish

Directions

• In a large skillet over medium heat add 1 tablespoon olive oil to the pan. Add the chicken and lightly salt and pepper. Cook until lightly brown and cooked throughout. Remove chicken and set aside on plate.
• Add 1 Tablespoon olive oil and sauté the mushrooms for 1-2 minutes. Add marsala wine and bring to a boil over medium high heat for 1-2 minutes. This allows the alcohol to burn out. Add the chicken broth, heavy whipping cream, ground mustard, and garlic powder. Bring to a boil and reduce heat and simmer for about 10 minutes or until it starts to thicken. Place chicken back in the sauce and continue to simmer for about 1-2 minutes.