Chicken Marsala
yield: 4-6 Servings
- 1/4 cup all-purpose flour for coating
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp oregano
- 4 bonelss skinless chicken breasts (halves and pounded to 1/4 inch thick
- 4 tbsp butter
- 4 tbsp olive oil
- 1 cup sliced mushrooms
- 1/2 cup marsala wine
- 1/4 cup cooking sherry
Preheat oven to 350 degrees
In a shallow dish or bowl mix together the flour, salt, pepper, and oregano.
Coat chicken pieces in flour mixture.
In a large skillet melt butter in oil over a medium heat. Place chicken in the pan and lightly brown.
Turn over chicken peices and add mushrooms.
Pour in wine and sherry.
Cover skillet and simmer chicken for 10 minutes turning once until no longer pink and juices run clear.
