Chicken Marsala
Chicken

Chicken Marsala

Chef
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Chicken Marsala

Florence
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Course Entree
Cuisine American
Servings 4

Ingredients
  

  • 1/4 cup all-purpose flour for coating
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano
  • 4 skinless boneless chicken breast halves - pounded 1/4 inch thick
  • 4 tablespoons butter
  • 4 tablespoons olive oil
  • 1 cup sliced mushrooms
  • 1/2 cup Marsala wine
  • 1/4 cup cooking sherry omit & use 3/4 cup Marsala wine

Instructions
 

  • In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
  • In a large skillet, melt butter in oil over medium heat.
  • Place chicken in the pan, and lightly brown.
  • Turn over chicken pieces, and add mushrooms.
  • Pour in wine and sherry.
  • Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

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