INGREDIENTS

  • 1/4 Cup Of Flour
  • 1/2 Tsp Salt
  • 1/4 Tsp Ground Black Pepper
  • 1/4 Tsp Ground Oregano
  • 4 Skinless Chicken Breast Halves – Pounded 1/4 Inch Thick
  • 4 Tbs Butter
  • 4 Tbs Extra Virgin Olive Oil
  • 1 Cup Sliced Mushrooms
  • 2 Shallots – Chopped
  • 3/4 Cup Marsala Wine – Sweet Marsala Preferred
  • Optional – Splash Of Chicken Stock & Splash Of Half And Half

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DIRECTIONS

  • In Shallow Dish Or Bowl, Mix Together Flour, Salt, Pepper & Oregano
  • Drench Chicken In Flour Mixture (Coat)
  • In Large Skillet, Melt Butter & Oil Over Medium Heat
  • Place Chicken In Pan & Brown Lightly
  • Put Chicken In Over At 200 Degrees, To Keep Warm For A Few Minutes
  • Using Oil & Butter Left In Pan, Saute Shallots Lightly – Add More Butter If Needed
  • Add Mushrooms Until Soft
  • Add Marsala Wine And Mix Thoroughly
  • Put Chicken Back Into Sauce – Make Sure Sauce Covers Chicken
  • Cook About 10 Minutes Or Until Flavors Are Blended Together
  • If Chicken Looks Dry, Add Chicken Stock To The Mixture
  • FANCY OPTION – Add A Splash Of Half And Half To Mixture
  • REMINDER – I Cook To Taste, So Feel Free To Do The Same – Taste, Taste, Taste