1 pound of Boneless Skinless Chicken Breast or tenders
2 T butter
8 oz sliced mushrooms
1 cup Gluten Free Chicken Broth ( I use progresso)
1 – 1 1/2 T corn starch for gluten freee or 1 cup flour for traditional
2/3 cup marsala wine
1. Brown chicken in 1 T butter & remove. Add the remaining butter and sautee the mushrooms. Add the wine and stir until bubbly. Mix the corn starch & chicken broth in a cup until starch is dissolved and add to the wine/mushroom mixture. Return chicken to the pan and cover with a lid and simmer 15-20 minutes.
1. Dip chicken in flour on both sides brown in butter & remove. Add 2 T butter& mushrooms. Add 2 T flour & mix to make a roux add marsala wine and stir until bubbly then add chicken broth & stir until thickened returch chicken to the pan & finish …