Chicken marsala
  • 1 T. butter
  • 2 boneless skinless chicken breasts, halved
  • 1 cup sliced carrots
  • 1 cup sliced fresh mushrooms
  • 1/3 cup chicken broth
  • 1/3 cup Marsala cooking wine (Holland House Brand)

Preparation Edit

  1. Melt butter in skillet over medium high heat. Add chicken; cook 5 minutes.
  2. Turn chicken over; add remaining ingredients. Bring to a boil; simmer 15 to 20 minutes until juices run clear. Serve over cooked fettuccine, if desired. Serves 4.

Contributed by: Edit

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