Creamy Chicken Marsala

By JMGeorge

Or use regular made rice or use over pasta

Ingredients

• 1/3 cup all-purpose flour
• 2 tsp dried oregano
• 4 (5 – 6 oz) boneless, skinless chicken breast halves
• 2 tbsp olive oil
• 1 (8 oz) pkg sliced mushrooms
• 1 1/2 cups Marsala wine
• 1/8 to 1/4 tsp garlic powder
• 1/4 cup heavy cream
• 1 bag boil-in-bag rice

Preparation

Step 1

In a shallow dish combine flour, oregano, and salt & pepper to taste. Place chicken in flour mixture and turn to coat, shaking off excess flour.
In a large skillet heat oil over medium-high heat. Add chicken and cook 3 minutes per side or until lightly browned. Remove chicken from skillet; set aside.
Add mushrooms to skillet; cook and stir until soft. Add wine, garlic powder and salt & pepper to taste. Cook over med-high heat, stirring constantly, 2 mins or until sauce is smooth & bubbly. Stir in cream.
Return chicken to skillet; spoon sauce over chicken. Reduce heat to low and simmer, covered, 15 mins or until chicken is no longer pink (165F). Meanwhile cook rice according to package directions; keep warm. Serve chicken and sauce with rice.