Chicken Marsala - cooking recipe

Ingredients

8 chicken breast halves
1/2 lb. fresh mushrooms, washed and sliced
4 Tbsp. butter or margarine
1 c. dry Marsala
1 c. chicken stock (fresh or canned)
1/4 c. lemon juice
flour
1 tsp. oregano
salt
white pepper
2 Tbsp. butter

Preparation

Flatten chicken breasts (place between 2 pieces of plastic wrap and use rolling pin to flatten to uniform thickness).
Dredge breasts in flour with oregano, pepper and salt; shake off excess. Lightly brown in olive oil and butter.
Drain on paper towels. Set aside.
Saute mushrooms in remaining oil; remove from skillet. Pour over breasts.
Add lemon juice, chicken stock and Marsala to skillet and simmer.
Add about 2 tablespoons cornstarch mixed into 1/4 cup water and add to the skillet mixture.
Stir constantly until becomes thick and smooth.
Add 2 tablespoons butter and stir in.
Pour sauce over chicken and mushrooms.
Keep warm until you serve and garnish with lemon slices.