We nailed another fantastic classic dish with this one.
We lightly flour and season our chicken breast and sauté it to perfection. For our Marsala sauce we sauté button mushrooms and then deglaze with Marsala wine to get all the flavor goodies off the pan. When the wine is reduced we add some heavy cream and reduce that to the perfect sauce consistency. I guarantee you will love it.
The Chef's selection of accompaniments this week are creamy mashed potatoes and asparagus.
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