Stir mushrooms into sauce	Chicken Marsala

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Chicken Marsala

Source: Jim Voss

Yield: 4 servings

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Ingredients

• 2 cups Marsala wine

• 1 cup veal or chicken stock

• 2 cups 40% cream

• 1/4 lb sliced mushrooms

• 4 chicken breasts, skinned and boned

• Chicken stock for poaching

• Salt

• Pepper

• Lemon

• Butter

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Preparation

Reduce Marsala and stock together by half in heavy bottomed saucepan. Add 40% cream, bring to full boil and reduce for 20 to 25 minutes, until thick and smooth. Sauté mushrooms and stir into sauce.

Remove tender from breasts if too thick.

In covered baking pan, poach breasts in preheated chicken stock, seasoned with salt, pepper and a dash of lemon and butter, for 15 minutes at 395 degrees.

Serve over egg noodles or rice. Top with sauce.