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Chicken Marsala 4HB Recipe


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     Chicken Marsala 4HB

Category   Entrees - Maindishes
Sub Category   Low-carb
Servings   2-3

2 skinless, boneless, chicken breasts
Salt and pepper
sliced mushrooms
4 tbs butter
3/4 cup marsala wine
1 cup chicken stock
2 tbs heavy cream (optional)
1 tsp garlic
pinch of oregano, parsley, and/or chives

Split each chicken breast through the middle to make 2 pieces. Place plastic wrap over them and pound each one flat. Season a good amount of salt and pepper on both sides of each piece. Heat 1 tbs butter over medium heat and brown the chicken but do not cook all the way through. Remove chicken and set aside. Add 1 tbs butter, garlic, and mushrooms to the pan. Saute mushrooms for 4-5 minutes making sure to season them with salt and pepper lightly. Add marsala wine and bring to a boil. When reduced by half, add cream and chicken stock allowing the liquid to reduce slightly approx. 3 minutes. Return chicken to the pan and simmer until chicken is done. Stir in remaining two tbs of butter and top with parsley and oregano or chives.
Serving Suggestions
Serve with vegatables or salad.

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