Creamy Chicken Marsala

Pam Jefferson from CFJP. This was great chicken Pam brought this in for us to taste.

• Ready In: 27 mins
• Serves: 2-4

Ingredients

• Chicken

• 2 1⁄2 lbs  chicken tenders
•  sea salt
• 3  tablespoons extra virgin olive oil

• Sauce

•  mixed mushrooms (Wegmans has a blend of baby bella, shitake, oysters)
• 8  ounces  sliced white mushrooms
• 1  medium onion, small diced
• 2  tablespoons butter
•  chicken broth
• 3⁄4 cup marsala wine
• 1  cup  light cream or 1  cup  whole milk
• 1⁄4 teaspoon basil
• 1⁄4 teaspoon thyme

Directions

1. Chicken: Heat the olive in a skillet and season with salt. Sear the chicken. Place the chicken in a separate pan and shred into bite size pieces.
2. Sauce: In the skillet used to cook the chicken add the butter and saute the onion until lightly brown. Add the mushrooms and chicken broth and let simmer for about 10 minutes. Add the Marsala and let simmer 2 minutes. Add the light cream, basil, and thyme.