Chicken Marsala

A delicious dish served over fettuccini or linguini. Light enough and yummy enough, even kids enjoy this dish!

• Ready In: 20 mins
• Serves: 4

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

Directions

1. Pound chicken breasts until flat and thin.
2. Set aside.
3. Mix together the flour, salt, pepper, and oregano in a pie pan.
4. Melt oil and butter in a large skillet and bring to a low boil.
5. Dredge chicken until thoroughly coated through the flour mixture, shake off excess and lightly brown in skillet about 2 minutes.
6. Turn over chicken pieces and add mushrooms.
7. Cook until lightly browned.
8. Add wine and sherry.
9. Cover skillet and simmer for 10 minutes, turning chicken pieces once.