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Cook chicken until desired tenderness in some olive oil (keep in mind that the chicken will continue to cook a little bit after the sauce has been added. Add mushrooms, thinly sliced garlic and nutmeg. Cook until garlic and mushrooms just begin to soften.
Add marsala wine. Leave in for about three seconds and then add chicken broth and simmer for about 2 minutes.
Stir in cream and simmer until reduced to desired thickness.
Presto! Chicken Marsala. YUM!
You can play around with the chicken broth to cream ratio to find out which way you like your sauce. Be careful with the Marsala wine, though, because it's 3 grams of carbs per ounce.
Carbs per serving - include all nutritional information if known: