4 skinless, boneless chicken breast halves
1/4 cup chopped green onion
1 cup sliced fresh mushrooms
1/3 cup Marsala wine
salt and pepper to taste
3 tablespoons Easy Butter canna-olive oil
1/3 cup heavy cream
1/8 cup milk
1. Sautee chicken in a large skillet for 15 to 20 minutes, or until cooked through and juices run clear.
2. Add canna-olive oil, green onion and mushrooms and sautee until soft, then add Marsala wine and bring to a boil. 3. Boil for 2 to 4 minutes, seasoning with salt and pepper to taste.
4. Stir in cream and milk and simmer until heated through, about 5 minutes.