Ingredients
2 Grilled Chicken Breasts
1 lb sliced baby portobello mushrooms
1/2 cup Good Chicken Stock
1 cup Marsala Wine
Wondra for thickening
Preparation
Grill Chicken, then let cool and slice into medallions. Saute mushrooms using pam, remove mushrooms and juices from pan and reserve. Add Chicken Stock and Marsala, reduce by 1/2. Add a dash of Wondra (or watered Arrowroot), bring to a boil and reduce heat. Add chicken medallions and mushrooms with reserved liquid. Heat for 5 minutes and serve with Brown Rice cooked in good chicken stock.
