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2 whole chicken breasts, skinned, boned, halved
1 cup sliced carrots
1 cup fresh mushrooms
1/3 cup chicken broth
1/3 cup HOLLAND HOUSE Marsala Cooking Wine
Melt 1 tablespoon margarine in skillet over medium-high heat. Add chicken; cook 5 minutes. Turn chicken over, add remaining ingredients. Bring to a boil; simmer 15 to 20 minutes until juices run clear. Serve over cooked fettuccine, if desired.