I would bath myself in this creamy marsala sauce, its that good. This is a spin off of the Pioneer Women version of Chicken Marsala.

Ingredients:

2 large Chicken breast (both cut in half to make 4 thin breast)

4 tablespoons butter

1/2 cup all purpose flour

1 cup beef broth

1 cup marsala wine

1 cup heavy whipping cream

1 teaspoon corn starch

8 large baby Bella mushrooms (sliced)

1 tablespoon olive oil

1 tablespoon seasoning salt ( I use Tony’s)

Salt and pepper to taste

In a large mixing bowl whisk together flour, season salt and black pepper. Coat both sides of the chicken breast in the flour mixture. Melt 2 tablespoons of butter and olive oil over medium heat, in a large cast-iron skillet. Add two of the breast. Cook each side for about 5 min or until golden brown, remove and set aside. Add the other two, cook and remove. add the mushrooms, cook for about 5/7 min. Add the broth and marsala wine. cook until liquid has reduced by about half. Whisk together the corn starch and heavy whipping cream and then add the the skillet. Reduce heat, and add two tablespoons of butter. Add the chicken and spoon the sauce and mushrooms over the top. Serve on a bed of fluffy mashed potatoes.