Chicken Marsala

This is a yummy recipe because of the cream.Leave out the mushrooms if no one likes them.


Ingredients: 1 3/4 cup chicken stock a(boil this down to  about 1 cup.This
                      makes the sauce richer in taste)
                      2 tbsp diced  shallot(onion can be substituted)
                      8 oz sliced button mushrooms
                      3 tbsp extra virgin oil
                      3 tsp diced sage
                      4 boneless chicken breasts,trimmed and beaten to about
                         1/4 inch in thickness
                      2 tbsp all purpose flour for dredging chicken breasts           
                      1/2cup Marsala wine
                      2/3 cup heavyy cream(for those whose diet will not allow
                          heavy cream substitute evaporated milk)
                      1 tbsp lemon juice
Preparation: Boil down stock and set aside
                       Trim and beat chicken breasts an dredge in flour
                       Saute chicken breasts in 2 tbsp of the olive oil
                       Place on oven proof platter and keep warm in a 325 degree
                         oven while you complete the sauce
                       Saute shallots in 1 tbsp of olive oil.When golden brown add
                          mushrooms to pan.
                       Sprinkle with 2 tsp of sage.Cook for about 8 to 10 minutes
                          until mushrooms no longer give off water vapor
                       Add stock,cream lemon juice and remaining sage to              
                          mushroom mixture and boil down until the sauce is 
                          thickened and will coat a spoon.
                       Remove chicken from oven and spoon sauce over chicken
Serves 4. I like serving this with DeCecco gnocchi