Preheat oven to 200.
Brown chicken in oil and butter till done and juices run clear. Sprinkle with parsley. Place in oven-proof pan and cover each piece of chicken with with a slice of cheese and place in oven to keep warm.
To original pan, add garlic and brown slightly. Then add Marsala and stir in heavy cream into pan. Stir in soup and mushrooms.
Cook 3 minutes or until sauce thickens.
Serve sauce over chicken and pasta.
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|Serving Size: 1 Serving (431g)|
|Recipe Makes: 4|
|Calories from Fat: 398 (56%)|
|Amt Per Serving||% DV|
|Total Fat 44.3g||59 %|
|Saturated Fat 22.7g||113 %|
|Monounsaturated Fat 14.8g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 257.7mg||79 %|
|Sodium 934.6mg||32 %|
|Potassium 813.8mg||21 %|
|Total Carbohydrate 9.4g||3 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 9.1g|
|Protein 65.5g||94 %|
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Calories per serving: 714
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