Creamy Chicken Marsala

Chatham came home from a friend's house recently raving about a chicken and mushroom dish that he had there for dinner.  That got me thinking and ironically Kroger had a sale on mushrooms and thin-sliced chicken breasts that same week....bam....that's how Chicken Marsala made the dinner list.  This dish is slightly different from a traditional Marsala because it has cream in it to make a creamier sauce.  Serve this over egg noodles or with mashed potatoes or by itself with salad and bread for the sauce.  Daddy said that he wished he'd had more of the sauce so consider doubling the sauce if serving over pasta.

Ingredients:
1 pkg thin-sliced chicken breasts (or regular chicken breasts sliced or pounded thin)

8oz package of cremini or mixed mushrooms

3/4 cup Marsala cooking wine

3/4 cup cream

1 1/2 cups chicken broth

4 cloves minced garlic

Flour for coating chicken

Salt, pepper, and garlic powder for seasoning

1 tablespoon olive oil

2 tablespoons butter  

Preparation:

Add some flour to a bowl and season it with about a teaspoon of salt, pepper, and garlic powder each.

Lightly coat each piece of chicken with flour on each side.  

Heat 1 tablespoon of olive oil and 2 tablespoons of butter to medium-high.

Fry chicken breast slices in oil for about 3 minutes per side and remove to a plate.

In the same pan, add garlic and mushrooms and cook 2-3 minutes until softened.

Add in Marsala wine and broth and simmer for 10-15 minutes.  It will start to reduce and thicken.

Add in cream and return chicken to the pan.  Cook another 2-3 minutes until nice and creamy and thickened.  Add a little more cream or stock if the sauce thickens too much.

Serve over pasta, potatoes, or with bread!