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.
Add nice fresh salad, an Artisan bread and butter to complement.
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