Recipe By: Jessica M
2 cooked chicken breast halves -- (2 to 3) cubed
2 cups heavy whipping cream
1/4 cup chicken broth
3 ounces Marsala Wine
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic -- thinly sliced, optional
4 mushroom -- sliced, optional
1/2 teaspoon nutmeg
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.
2570 Calories; 242g Fat (85.6% calories from fat); 72g Protein;
20g Carbohydrate; 1g Dietary Fiber; 879mg Cholesterol; 751mg Sodium.
|hit Ctrl-P to print this recipe
|hit Ctrl-D to bookmark this recipe