Chicken Marsala
Shelley Loethen
Prevent your screen from going dark
- 2 Tbs margarine
- ¼ cup diced onion
- ½ cup celery
- 1 cup sliced mushrooms
- 4 chicken filets unbreaded and cut into strips
- ¼ tsp sage
- ½ cup dry white marsala wine
- 1 ¼ cups heavy whipping cream
- 1 Tbs flour
- ¼ tsp white pepper
- ¼ tsp salt
- cooked egg noodles
- chopped parsley
In medium saucepan saute onion, celery and mushrooms in margarine for 2 to 3 minutes over medium high heat.
Add chicken strips and sage and cook for 5 to 7 minutes more.
Pour in cooking wine and cook until almost no juice left.
Mix whipping cream with flour and pour into saucepan.
Let sauce thicken (2 to 3 minutes) then season with salt and pepper.
Serve over cooked egg noodles.
