Chicken Marsala

2 tsp salt
3 tsp pepper
4 Tbls olive oil
6 chicken breast
1/2 cup Marcella wine
3 cups heavy cream
3 cups flour
2 tablespoons dry parsley
1/2 cup chicken broth
1 cup mushroom (sliced)
1 cup onion (sliced)
1/4 cup cornstarch



Mix flour, salt, pepper and parsley in Ziploc bag. Wash chicken breast and place in bag to coat with flour mixture. Fry chicken in olive oil until done. Remove chicken and set aside. Saute mushrooms and onion in chicken frying pan until soft. Heat cream, wine and broth in sauce pan. Mix 1/4 C cornstarch in 1 1/2 C water add to cream mixture and vegetables. Cook until thick. Return chicken to heat.

Serve over rice or mashed potatoes.