kosher salt and fresh ground pepper
3 T. extra-virgin olive oil
12 oz. cremini mushrooms, sliced
3 large cloves garlic, minced
1 c. dry Marsala
4 T. sherry
2/3 c. heavy cream
1 T. corn starch
1/4 c. fresh grated parmigiano-reggiano cheese (or other good parmesan cheese)
1 T. chopped fresh flat-leaf parsley
Pre-heat pan over medium. Add 2 T. olive oil.
Slice chicken on an angle into 1/4 inch thick pieces. Season with salt and pepper and add to heated pan.
Sear over medium heat for 1 -2 minutes per side. Remove from pan to plate and cover with aluminum foil.
Add remaining 1 T. olive oil to pan, add mushrooms and saute until softened, about 5 minutes.
Add garlic and cook for 1 minute.
Add Marsala and sherry, simmer for about 2 minutes.
Add heavy cream and corn starch. Cook for 2 -3 minutes until thickened.
Add parmigiano-reggiano and stir till melted.
Check seasonings, remove from heat and add parsley. Stir till just combined. Serve over favorite noodles (penne, bow-tie, fettucine..)
Kid-friendly Hint: Cut the amount of mushrooms in half and slice them thinly. They will have more the tenderness of the pasta and will not be jarring when they bit into one. I cut it too thick one time, and while my husband loved it, some of the kids couldn’t get past it. Also, when they are thinner they really absorb the sauce and hardly taste like a mushroom. The other hint would be to get rid of the green stuff, those little bits of parsley can really throw a kid off.