Prep Time: 10 minutes

Cook Time: 20 minutes

Serving: 4 people

A Word From The Cook

“adapted over a few years from various recipes and trial and error attempts.”

Ingredients

• 4 Filets Chicken Breasts (skinless/boneless)
• 1 Tbsp Butter
• 2 Tbsp Olive Oil
• 1/4 tsp Salt
• 1/2 tsp Pepper
• 1/2 cup Corn Starch (1 tbsp removed for thickening sauce later)
• 1 cup Marsala Wine
• 2 cubes Chicken Stock
• 1 1/2cups Water (divided into 1 cup / 1/2 cup)
• 4 cups Mushrooms (sliced)

Instructions

1. Season chicken filets with salt and pepper (both sides)
2. Dredge chicken in corn starch (shake away excess starch)
3. Melt Butter in a large skillet and add olive oil
4. Cook chicken for about 5 minutes per side (should be golden but not browned).   Remove from skillet and keep warm (oven @ 175).
5. Saute the mushrooms in a separate skillet until cooked t0 a golden brown but still firm texture.
6. Add the Marsala to the skillet to deglaze the pan.  Once deglazed, add the chicken stock cubes and 1/2 the water to the pan.  Bring to a boil – boil for 2 minutes.
7. Return the chicken to the skillet and reduce heat to low and simmer for 10 minutes in total (5 minutes per side).
8. Remove the chicken again and keep warm.
9. Add the sauted mushrooms to the sauce.
10. Add 1 tbsp of corn starch to the remaining water and stir to blend thoroughly.    Add this to the sauce to thicken by bringing the sauce back to a boil.
11. Serve the chicken over basmati rice with the sauce spooned over the chicken and rice.