chicken marsala

This dinner is super tasty served over noodles. The sauce is my favorite part of this meal. Make sure you get extra sauce to pour on top of your noodles (or rice, even!).

Ingredients:

4-6 boneless, skinless chicken breasts 

salt and pepper

2 Tbsp. olive oil

1 1/2 cups sliced mushrooms

1/2 cup marsala wine (we use white grape juice)

1/2 cup chicken broth

1 cup heavy whipping cream (if you don't have any on hand use 3/4 cup milk, 2 Tbsp. butter. Add butter directly to the sauce while cooking and stir 1/2 Tbsp. cornstarch in with the milk before adding to the sauce).

1 tsp. ground mustard

1 tsp. garlic powder

fresh chopped parsley for garnish

*In a large skillet over medium heat add 1 Tbsp olive oil to pan. Add the chicken and lightly salt and pepper. Cook until lightly browned and cooked through. Remove chicken and set on plate.

*Add 1 Tbsp. olive oil and saute mushrooms for 1-2 minutes. Add marsala wine (or white grape juice) and bring to a boil over medium heat 1-2 minutes. Add the chicken broth, heavy whipping cream, ground mustard, and garlic powder. Bring to a boil, reduce heat, and simmer for about 10 minutes or until it starts to thicken. Place chicken back in sauce and continue to simmer 1-2 minutes. 

Original recipe found HERE.