Ingredients:

• 4 boneless skinless chicken breasts, thin
• salt and pepper
• 2 tablespoons butter
• 1 ½ cups assorted mushrooms, sliced (cremini, shitake, maitake, lions main, oyster, king oyster, beech mushrooms, or a gourmet pack)
• 1/2 cup marsala wine
• 1/2 cup chicken broth
• 1 cup heavy whipping cream
• 1 teaspoon ground mustard
• 1 teaspoon garlic powder
• fresh parsley, chopped, for garnish

Procedure:

In a large skillet over medium heat add 1 tablespoon butter to the pan. Add the chicken and season with salt and pepper. Cook until lightly brown and cooked throughout.

Remove chicken and set aside on plate.

Add 1 tablespoon butter and sauté the mushrooms for 1-2 minutes.

Add marsala wine and bring to a boil over medium high heat for 1-2 minutes. This allows the alcohol to burn out.

Add the chicken broth, heavy whipping cream, ground mustard, and garlic powder. Bring to a boil, reduce heat, and simmer for about 10 minutes or until it starts to thicken.

Place chicken back in the sauce and continue to simmer for about 1-2 minutes.

Serve garnished with chopped parsley.