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Add vegetable oil to skillet. Brown and cook chicken until done.
Remove from skillet and keep warm.
Bring Marsala to a low boil in skillet and add fennel, salt and pepper and simmer 4 minutes. Add mushrooms, shallots and garlic. Simmer 20 minutes until sauce reduces.
Remove from heat and whisk in cream. Serve chicken on platter topped with sauce on a bed of your favorite noodles, spaghetti, fettuccine or linguine.
Serves 4
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