Chicken marsala
Chicken second courses
2 skinless, boneless, chicken breasts salt and freshly ground black pepper ½ cup all purpose flour or corn starch for gluten-free up to ½ cup olive or vegetable oil 8 ounces container of mushroom, sliced and cleaned 2 tablespoons butter ½ cup sweet Marsala wine ¼ cup chicken stock ¼ cup sherry or dry white wine Optional: 2 tablespoons heavy cream Garnish with chopped parsley or oregano
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