Ingredients
1 pound boneless skinless chicken breasts, thinly sliced1/4 teaspoon salt1/8 teaspoon pepper3 tablespoons butter, divided3 tablespoons olive oil, divided1/2 pound sliced fresh mushrooms3 medium carrots, cut into 1/2-inch pieces1 small onion, chopped2 garlic cloves, minced1 cup reduced-sodium chicken broth1 cup Marsala wine1 cup heavy whipping cream
Preparation
Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in 2 tablespoons butter and 2 tablespoons oil over medium heat for 6-8 minutes or until no longer pink. Remove and keep warm.
In the same skillet, saute the mushrooms, carrots and onion in remaining butter and oil until tender. Add garlic; cook 1 minute longer.
Add broth and wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Stir in cream. Return to a boil; cook until liquid is reduced by half. Return chicken to pan; heat through.
