A different take on the traditional Chicken Marsala with a creamy sauce for your chicken and pasta. This has been a huge hit with family and friends.
2 tbs butter
1 tbs oil
4 boneless skinless chicken breasts
4 slices mozzarella cheese
1 tbs parsley
3 cloves minced garlic
3 tbs Marsala Wine
1 can cream of mushroom or cream of chicken soup
1 cup heavy cream
1 small can sliced or chopped mushrooms (optional)
Salt and pepper to taste
Pasta (penne’ is preferred)
Preheat oven to 200.
Brown chicken in oil and butter till done and juices run clear. Sprinkle with parsley. Place in oven-proof pan and cover each piece of chicken with with a slice of cheese and place in oven to keep warm.
To original pan, add garlic and brown slightly. Then add Marsala and stir in heavy cream into pan. Stir in soup and mushrooms.
Cook 3 minutes or until sauce thickens.
Serve sauce over chicken and pasta.
Member recipes are not tested by the CHOW food team.