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Ingredients
  • 2 tablespoons olive oil
  • 2 ½ pounds chicken breast cut into 1-inch pieces and seasoned with 1 teaspoon salt and pepper
  • 16 ounces Button mushrooms
  • 8 ounces Baby portobello mushrooms
  • 8 ounces shiitake mushrooms
  • 1 large yellow onion chopped
  • 6 garlic cloves minced
  • 1 package thyme leaves left on the stem, rinsed, dried, and tied into 2 to 3 bundles with kitchen twine
  • 10 sage leaves rinsed, dried and finely chopped
  • 5 tablespoons sweet Marsala wine
  • 5 cups chicken stock
  • 6 ounces cream cheese
  • ½ cup grated Parmesan cheese
  • ⅓ cup shredded Monterey Jack cheese
  • Sauteed mushrooms, sour cream, shredded Monterey Jack cheese or parsley for garnish
Steps
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