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