Chicken Marsala

Pan Fried Chicken Smothered in a Creamy, Mushroom Sauce.

(Kiss the diet goodbye for this one)

Start with 5 chicken thighs and dredge them in flour.

Fry chicken in butter, sprinkle one side with seasoned salt

and the other side with salt and pepper.

Cook until golden brown and the juices run clear.

Then remove chicken from skillet, and set aside.

Add 3/4 cup Marsala wine to your pan drippings and reduce

wine to about half on medium heat.

Add 1, 8 oz. box of fresh mushrooms (sliced) along with

a few slices of onion. Cook until tender.

Then add 1 1/2 cups of half and half, and simmer until thickened.

Add 1 tsp. of cornstarch (dissolved in water)

to speed up the thickening process.

Sprinkle in some basil, garlic powder, salt and pepper to taste.

Then add the chicken to your sauce and simmer for 10-15 minutes.

Serve over a bed of Penne Pasta*

*Cook 2 cups of Penne Pasta until soft, drain then add 1/3 cup of

half and half and a 1/4 cup of Parmesan cheese.

Add salt and pepper to taste and sprinkle in

some parsley flakes.

Add a few sides and you have a meal!

Blessings,

Hope