Chicken Marsala by Sarah and Clayton Brenden

Serving size: 4

Creamy Marsala Gravy Ingredients:

1 cup heavy cream

1 cup Marsala cooking wine

1 cup chicken broth

3 gloves of garlic (minced)

1/2 stick of unsalted butter

1 cup of chopped mushrooms

handful chopped sage

handful chopped parsley

juice from 1/2 lemon

salt and pepper to taste

olive oil

Instructions:

In a hot pan, melt butter with olive oil. And add minced garlic and mushrooms.

Once the garlic begins to brown, add chicken broth and marsala cooking wine.

Next add chopped sage and heavy cream then let simmer.

After five minutes, stir in lemon juice.

Sprinkle salt and pepper to taste and use the parsley to garish the dish.

Assembly:

Grill chicken breasts and serve them with the creamy marsala gravy on top along with homemade mashed potatoes and steamed green beans.