Marilyn Martin's Recipe

Chicken Marsala

Category: Recipes

2 tablespoons Vegetable Oil
4 Boneless, Skinless Chicken Breasts
3 cups Dry Marsala Wine
1 tablespoon Fennel Seeds
1 teaspoon Salt
1/2 teaspoon Pepper
6 large Mushrooms, sliced
2 Shallots, sliced
6 Garlic cloves, minced
4 tablespoons Light Cream

Add vegetable oil to skillet. Brown and cook chicken until done.

Remove from skillet and keep warm.

Bring Marsala to a low boil in skillet and add fennel, salt and pepper and simmer 4 minutes. Add mushrooms, shallots and garlic. Simmer 20 minutes until sauce reduces.

Remove from heat and whisk in cream. Serve chicken on platter topped with sauce on a bed of your favorite noodles, spaghetti, fettuccine or linguine.

Serves 4