Creamy Chicken Marsala - cooking recipe

Ingredients

1/4 cup flour
1/2 teaspoon salt
1/3 teaspoon fresh ground black pepper
1/2 teaspoon dried oregano
2 tablespoons butter
2 tablespoons olive oil
2 shallots, minced
2 garlic cloves, minced
2 1/2 cups baby portabella mushrooms, sliced
1 tablespoon flour
3/4 cup marsala wine
1/4 cup chicken broth
1/2 cup heavy cream
1/2 teaspoon dried basil
salt and pepper, to taste

Preparation

On medium-high heat, melt the butter and oil in the pan. Coat the chicken with the flour mixture and cook on both sides until golden brown and cooked through. Remove the chicken and cover with foil or keep it in a 140-150 degree oven.
Add a little olive oil to the pan and add in your shallots. Cook for a few minutes until translucscent and aromatic.
If pan seems to hot, reduce to medium. Add garlic, flour, and mushrooms to the pan and cook until mushrooms are tender and browned. Add some salt and pepper.
Add the broth and wine and simmer until reduced by half, stirring constantly at first.
Add the heavy cream and dried basil. Stir well. Check salt and pepper levels. Add more if neccessary.
Add chicken back in and coat with sauce until warmed through. Serve with mashed potatoes and vegetables.