Chicken Marsala
- 4 boneless skinless chicken breast halves, boneless, skinless
- 1⁄4 cup all-purpose flour (for coating)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 1⁄2 teaspoon dried oregano
- 1⁄4 cup olive oil
- 1⁄4 cup butter
- 1 cup fresh mushrooms, sliced
- 1⁄2 cup marsala wine
- 1⁄4 cup cream sherry
How to Make It
- Pound chicken breasts until flat and thin.
- Set aside.
- Mix together the flour, salt, pepper, and oregano in a pie pan.
- Melt oil and butter in a large skillet and bring to a low boil.
- Dredge chicken until thoroughly coated through the flour mixture, shake off excess and lightly brown in skillet about 2 minutes.
- Turn over chicken pieces and add mushrooms.
- Cook until lightly browned.
- Add wine and sherry.
- Cover skillet and simmer for 10 minutes, turning chicken pieces once.
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