I don't measure this recipe, I just eye it.
2-3 chicken breasts (to cook easier pound the chicken down a little bit)
flour - seasoned with salt and pepper
Marsala wine
Heavy cream - about 1/2 - 1 cup heated
Slurry - corn starch or flour and a little water
fresh rosemary (still left on branch)
salt and pepper
olive oil
Heat up a frying pan with some olive oil (just a couple swirls of oil in the pan). Dip the chicken in the flour and fry the chicken on both sides (till it has a nice golden crust).
Reduce heat to medium once the chicken is about done add the Marsala wine (add enough to fill pan to almost the top of the chicken). Add fresh rosemary. Let cook till wine is reduced some (about 10-15 minutes) making sure to turn the chicken about half way.
While wine is reducing, heat up the heavy cream and add it to the chicken. Add as much or little as you would like.
Slowly add the slurry till you get the thickness you would like. You can omit this part if you don't want the Marsala sauce thick.
Season with salt and pepper. Serve by itself or over pasta.
*If your not a fan of rosemary you can change the seasoning around to fit your taste.
