Lorrie Ann's Chicken Marsala

Lorrie Ann Buckley, owner and head Chef at Taste & See Catering in Orlando, FL shared this recipe with our Mother's of Preschoolers Group yesterday and it was a huge hit, to say the least. Enjoy!

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1⁄4 cup all-purpose flour
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground black pepper
• 1⁄2 teaspoon dried oregano
• 4  boneless skinless chicken breasts
• 4  tablespoons butter
• 4  tablespoons olive oil
• 1  cup  sliced mushrooms
• 1⁄2 cup marsala wine
• 1⁄4 cup sherry wine

Directions

1. Mix together flour, salt , pepper and oregano.
2. Halve the chicken breasts and pound until 1/4 inch thick.
3. Coat chicken with the flour mixture.
4. In large skillet, melt butetr and oil over medium heat.
5. Place chicken in the pan and lightly brown.
6. Turn over chicken and add mushrooms.
7. Pour sherry and marsala wine and cover.
8. Turn once until juices run clear.
9. Serve with Caprese Salad. (Fresh mozzarella , sliced. Fresh Tomato, sliced. Fresh basil, rolled and sliced into ribbons. Drizzle of Balsamic Glaze.).