Chicken Marsala With Marsala Cream Sauce & Pasta

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   Dredge chicken breast in flour mixed with seasoning salt;shake off excess. In a large skillet heat butter and oil to medium heat and add chicken;brown on both sides.Remove chicken from the skillet, add the mushrooms and cook until tender. Mix the Marsala, bullion and cream together and add to skillet with chicken and mushrooms. Let simmer for abut 15 minutes on med to low heat.Transfer chicken to a serving platter with cooked pasta. Spoon mixture over chicken & pasta, sprinkle with parsley if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.