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 .
