My husband and I recently had dinner at a local restaurant. He order the Chicken Marsala and loved it. We asked the cook how to make the dish. She told us the basic ingredients and through trial and error, I have created my own recipe. It is very good!

Ingredients
1 pkg. of chicken breast tenders
½ stick of butter
flour
salt, pepper
2 cups of hot water
2 chicken bouillon cubes
1 cup of Marsala cooking wine
1 cup of heavy cream
extra thin sliced Swiss Cheese
2 whole white mushrooms - chopped
½ cup cold of water
2 tbs corn starch

Lightly coat the chicken pieces in flour seasoned with salt and pepper. Melt butter in a deep cooking pan. Lightly brown the chicken pieces then remove them from the pan (they will cook in the Marsala sauce). Clean out the cooking pan with paper towels. To the cooking pan, add hot water, bouillon cubes and Marsala wine. Bring the sauce to a boil; reduce heat; return the chicken pieces to the pan, cover and simmer for 25 minutes, stirring occasionally. Add the chopped mushrooms while the chicken is cooking. Remove the chicken from the pan. Place a cut slice of Swiss cheese over each piece of chicken. Warm in the oven, if needed, to help the cheese melt. In the cooking pan, bring the sauce to a boil, stirring until it has reduced slightly. Reduce the heat, stir in the heavy cream. To thicken the sauce, combine together the cold water and corn starch. Stir into the sauce and allow to thicken. Plate the chicken and pour the sauce over the top.

Serve with rice, pasta, or potatoes and your favorite vegetable.

Serves 4 to 6 people.

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