Drunken Chicken Marsala with Tomatoes

INGREDIENTS:

16 ounces fresh crimini mushrooms, sliced
3 tablespoons butter, divided
2 cloves garlic, minced
1 cup dry Marsala wine
1 teaspoon cornstarch dissolved in 1 tablespoon cold water
2 tablespoons heavy cream
1/2 teaspoon salt (more to taste)
1 1/2 – 2 lbs. boneless skinless chicken breasts
1 tablespoon olive oil
1/3 cup flour
1 teaspoon all purpose seasoning + a pinch of salt and pepper
1-2 cups cherry tomatoes
fresh parsley

INSTRUCTIONS:

1.Warmth 1 tablespoon margarine in a medium or expansive pot over medium warmth. Include the mushrooms and saute for 8-10 minutes, until brilliant darker.

2.Include the garlic and wine – let the blend stew tenderly to lessen the wine, mixing infrequently. Following 15-20 minutes, include the cornstarch, cream, and salt to the marsala blend – it should begin to thicken somewhat.

3.Pound the chicken bosoms until the point when they are around 1 inch thick to help with cooking. Cut them into littler, single-serving pieces if important.

4.Consolidate the flour, flavoring, and salt and pepper in a shallow bowl. Hurl the chicken in the flour blend until covered. Shake off overabundance.

5.Warmth the rest of the 2 tablespoons margarine and oil in a huge skillet over medium high warmth. Sear the covered chicken for a couple of minutes on each side, until brilliant dark colored and cooked through.

Add sauce and mushrooms to the skillet with the chicken. Top with tomatoes and stew until the point when the tomatoes have relaxed. Present with crisp parsley.