CHICKEN MARSALA

1 package chicken breasts
flour
3 to 5 Tbsp. COLAVITA OLIVE OIL
1 package fresh mushrooms, sliced
4 TO 5 Tbsp. Marsala cooking wine
1 carton heavy cream
salt
white pepper

Trim and halve the chicken breasts, flour and fry them in Olive Oil, until both sides are light brown and crispy. Set breasts aside.

Use remaining olive oil from the chicken breasts to saute mushrooms, add more olive oil as needed. Saute until they are almost black, but soft.

Add Marsala wine. Stir about 2 minutes while cooking.

Add heavy cream, the color should be beige. Cook until it has a good creamy, texture, but not too thick, a light textured gravy.

Add salt and pepper to taste. Pour over chicken breasts.

Servings: 4
Source: Colavita Olive Oil