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1 Reduce the heat to medium and add butter and mushrooms. 2  Saute mushrooms for 4-5 minutes making sure to season them with salt and pepper lightly. 3  Add marsala wine, sherry, cream, and chicken stock allowing the liquid to reduce slightly-approx. 4  3 minutes. 5  Pour mushrooms and sauce over chicken and serve.
Slice mushrooms, if they are not already sliced. Add mushrooms and 1/3 cup Marsala cooking wine to the pan and allow to cook two minutes. Add remaining cooking wine, chicken bouillon cube, water, and pasta to the pan. Allow to cook 5-6 minutes, or until pasta is soft.