Chicken Marsala

2-3 tablespoons olive oil
4 boneless, skinless chicken breast halves
8 oz mushrooms, cleaned and quartered
1⁄4 – 1⁄2 cup marsala wine (to taste)
1⁄2 – 1 cup chicken stock
1⁄2 cup (approximately) canned pumpkin (not with pie spices added) salt

  1. Heat a skillet over a medium heat-high. Sprinkle the chicken with salt and pepper. When the skillet is hot, add the olive oil, and the chicken breasts. Sauté until browned on both sides, but not cooked through. Remove from pan
  2. Increase the heat to high. Add the mushrooms, with a sprinkle of salt, pepper, and a splash of marsala wine. Cover, and cook until cooked through, approximately 5 minutes. Check every two minutes or so, to make sure there’s some moisture in the pan. If not, splash in some more marsala or water
  3. Add the 1⁄2 cup chicken stock and 1⁄4 cup marsala. Bring to a simmer, and reduce the heat to medium. Add the chicken to the pan, and simmer, covered, for 7-10 more minutes, or until the chicken is cooked through. Remove the chicken from the pan, and place it on a platter
  4. Check the flavor of the sauce. If it needs more salt, pepper, or chicken stock to make sure there’s enough to serve, add it now, and return the sauce to a simmer. Whisk in the pumpkin. If the sauce is too thick, add a bit more chicken stock. If it’s too thin, add some more pumpkin
  5. Add another 2-3 tablespoons marsala, or to taste.
  6. Remove from heat, pour the sauce over the chicken, and serve

Makes 4 servings