1/4 cup all-purpose flour for coating
salt and fresh ground pepper to taste
1/2 teaspoon dried oregano
4 skinless boneless chicken breasts (pounded to 1/4 inch thick)
2 tablespoons butter
4 tablespoons olive oil
2 cups sliced mushrooms
3/4 cup Marsala wine

In a shallow dish, combine mix flour, salt, pepper, and oregano; mix until thoroughly incorporated.
Coat chicken pieces in prepared flour mixture.
In a large skillet, combine butter and oil and melt butter over medium heat.
Place chicken in the pan, and cook for 2 minutes, or until lightly brown.
Turn over chicken pieces, and add mushrooms.
Pour in the wine and cover the skillet.
Cook for 10 minutes, turning chicken once until no longer pink and juices run clear.
Remove from heat and serve.

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