- 4 boneless pieces of chicken thinly sliced
- 1/2 cup of chicken broth
- 2 tablespoon of olive oil
- 1 and 1/2 cups of diced mushrooms
- 1 teaspoon ground mustard
- 1 teaspoon garlic powder
- 1/2 cup of Marsala wine
- 1 cup of whipping cream
- Freshly chopped parsley and salt and pepper to taste
- Cook the chicken first. Take a medium sized skillet, add the olive oil to it and let it warm. Add the breast pieces, salt, and pepper and cook in medium heat till the chicken gets cooked and light brown in color. Once done, remove it from the heat and set it aside.
- Prepare the mushrooms and gravy now. To do that take another tablespoon of olive oil and add to a pan. You can use the same one used above by keeping at medium heat. Put the freshly diced mushrooms and saute it for 1 to 2 minutes till they become golden brown. Now, the main ingredient comes. Add the Marsala Wine to the pan and bring it to boil at medium heat. Keep it for 2 to 3 minutes. Why? It will let the alcohol to burn out of the sauce..
- Add chicken broth to the mixture. Now, you start with a heavy dose of whipping cream, broth, grounded mustard, and garlic powder. Stir them well and mix them properly while medium heat. This will be a lengthy process.
- Place the chicken back to the pan. First, bring the above mixture to boil and reduce the heat. Simmer the mixture to about 10 minutes at reduced heat till the sauce starts to get thick and creamy. Now, place the chicken back to the sauce and continue to simmer for another 2 to 3 minutes.
Serve while still warm after garnishing with parsley.
Note: For a side note, you can also use 1/4th cup of grape juice, 2 tablespoons of vinegar and 1 tablespoon of vanilla extract as an alternative to using wine.