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Sauté the chicken in the vegetable oil in a skillet until it is golden brown and cooked through.
Remove it from the skillet and keep it warm.
Add the marsala to the skillet and bring it to a boil.
Add the salt, pepper and fennel seeds and simmer for 4 minutes.
Add the garlic, shallots and mushrooms and simmer for 20 minutes or until the sauce has reduced.
Remove it from the heat and whisk in the light cream.
Serve the chicken on a platter topped with the marsala sauce, with your choice of pasta.
(Serves 4)
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