Chicken Marsala

2 tablespoons vegetable oil
4 boneless skinless chicken breasts
3 cups dry Marsala wine
1 tablespoon fennel seeds
1 teaspoon salt
1/2 teaspoon pepper
6 large mushrooms, sliced
2 shallots, sliced
6 garlic cloves, minced
4 tablespoons light cream

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.
Serves 4.

Sandy U.

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