1. Season chicken with 1/4 teaspoon each salt and pepper; dredge in flour, shaking off excess. Heat a large heavy skillet over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Cook chicken (2 at a time) until golden brown(about 2-3 minutes on each side). Transfer chicken to a platter; cover with foil.
2. Add remaining 1 tablespoon oil to pan with drippings and add sliced mushrooms and 1/4 teaspoon salt and saute until mushrooms turn to golden. Add garlic, saute 1 minute more. Add sun-dried tomatoes and Marsala. Bring to boil, reduce heat and simmer 3 minutes or until slightly reduced. Stir in heavy cream, simmer 2 minutes. Return chicken to skillet turning to coat with Marsala sauce; simmer until heated through.
3. Place chicken serving over egg noodles ensuring sufficient sauce is provided.
Serving
Suggestions
Add nice fresh salad, an Artisan bread and butter to complement.
Originally Submitted
9/3/2014
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