- 2 chicken breast (grilled)
- 1 cup dry Marsala wine
- 1 cup butter
- Pinch of salt
- Pinch of black pepper
- 1 cup mushrooms (sautéed)
- Add Marsala wine, salt and pepper to a hot pan; reduce wine by 70 percent.
- Several tablespoons at a time, stir in butter until sauce is creamy.
- Add hot sautéed mushrooms.
- Return chicken to pan for about 3 minutes to reheat.
- Pour sauce over grilled chicken before serving.
- Serve with buttered fettucini.