Authentic Chicken Marsala

Found this on www.bellaonline.com by Paula Laurita, BellaOnline's Italian Food Editor. It is unique and delicious. Serve with a simple pasta dish such as fettuccini with butter and parmesan cheese. I thicken the sauce with a little cornstach & water paste and stir in a tablespoon of milk.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1⁄4 cup flour
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon black pepper, freshly ground
• 1⁄2 teaspoon dried oregano
• 4  boneless skinless chicken breasts
• 4  tablespoons olive oil
• 1⁄2 cup marsala wine
• 1  cup  sliced mushrooms
• 1⁄2 cup  chicken stock or 1⁄4 cup cooking sherry
• 1⁄2 lemon

Directions

1. Mix together the flour, salt, oregano, and pepper.
2. Pound the chicken breasts gently (with the flat side of your meat mallet).
3. Roll the chicken in this until well coated.
4. On medium-high, heat up the olive oil in a frying pan and brown the chicken on both sides, then set aside chicken on a plate.
5. Carefully pour wine into the oil and warm, then mix in the mushrooms, chicken stock and juice of the lemon.
6. Add chicken, turning the chicken over to get it well coated with the sauce.
7. Simmer for 20 minutes.