Marsala Chicken & Mushrooms

 

Prep : 20 minutes     Cook 30 minutes     Makes 4 servings

 

 

1            pound boneless skiness chicken brests , thinly sliced

1/4         teaspoon salt

1/2         teaspoon pepper

3            tablespoons butter , divided

3            tablespoons olive oil divided

1/2         pound sliced fresh mushrooms

3            medium carrots  , cut in 1/2-inch pieces

1            small oniion , 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 to 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  . Return chicken to pan  ; heat through .

 

 

Chicken Marsala is one  of my top picks  for Italian food , the first time you make it your family won't stop talking  about it for a week and ask you to make it often .