Chicken Marsala

• 4 boneless skinless chicken breasts, thinly sliced
• salt and pepper
• 2 tablespoons olive oil
• 1½ cups sliced mushrooms
• ½ cup Marsala wine
• ½ cup chicken broth
• 1 Tbsp course ground mustard 
• 1 cup heavy whipping cream
• 1 teaspoon garlic powder

1. In a large skillet over medium heat add 1 tablespoon olive oil to the pan. Add the chicken and lightly salt and pepper. Cook until lightly brown and cooked throughout. Remove chicken and set aside on plate.
2. Add 1 Tablespoon olive oil and sauté the mushrooms for 1-2 minutes. Add marsala wine and bring to a boil over medium high heat for 1-2 minutes.
3. Add the chicken broth, heavy whipping cream, ground mustard, and garlic powder. Bring to a boil and reduce heat and simmer for about 10 minutes or until it starts to thicken. If needed, add a small amount of corn starch to thicken. 
4. Place chicken back in the sauce and continue to simmer for about 1-2 minutes. Serve with white rice