Creamy Chicken Marsala
- 4 boneless skinless chicken breasts thinly sliced*
- salt and pepper
- 2 tbsp olive oil
- 1½ cups sliced mushrooms
- ½ cup Marsala wine** see note
- ½ cup chicken broth
- 1 cup heavy whipping cream
- 1 tsp ground mustard
- 1 tsp garlic powder
- Fresh Chopped Parsley for garnish
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.
*I like to slice my chicken breasts in half or buy them thinly sliced so that they cook quickly and easily.
** The alcohol in the marsala wine burns off during the cooking process.