Ingredients

Directions

  1. Toss the chicken breast with the flour, salt, pepper, onion powder, garlic powder and mustard powder.
  2. Pre-heat your frypan on dial 5 until the orange light is no longer illuminated.
  3. Add 2 tbsp. oil and dusted chicken breast pieces. Cook until the chicken is sealed all over.
  4. Using a silicon spoon, move the chicken to the side of the frypan and add the remaining oil, the garlic and mushrooms and saute for 2 minutes. Move the chicken back to evenly cover the frypan. Deglaze with the Marsala wine, add the chicken stock and place the lid on top and let cook for 2 minutes. Turn the dial down to 3 and add the cream to the frypan and replace the lid and cook for another 3 minutes.
  5. Remove the chicken using silicon tongs, slice the chicken and serve on mashed potato.