Chicken Marsala - cooking recipe

Ingredients
    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
Preparation
    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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