Marinate chicken breasts in Worcestershire sauce for at least 15 minutes. Heat butter in fry pan and brown chicken in butter. Remove chicken to plate. Saute mushrooms for about 3 minutes adding more butter if necessary. Add shallots and cook for 2 minutes. Deglaze the pan with brandy. Add the Marsala and chicken broth, reduce by 1/3. Add the cream and cook sauce until thick enough to coat the back of a spoon. Season to taste and spoon over chicken.
Recipe courtesy of Steve DeShazo, Gourmet On The Go
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