CHIKEN MARSALA

YOU’LL NEED:

1/4 C. ALL-PURPOSE FLOUR FOR COATING
1/2 TSP. SALT
1/4 TSP. GROUND BLACK PEPPER
1/2 TSP. DRIED OREGANO
4 SKINLESS, BONELESS CHICKEN BREAST HALVES – POUNDED 1/4 INCH THICK
4 TBSP. BUTTER
4 TBSP. OLIVE OIL
1 C. SLICED MUSHROOMS
1/2 C. MARSALA WINE
1/4 C. COOKING SHERRY

HOW TO MAKE:

1-Prep : 10 m – Cook : 20 m – Ready In : 30 m
In a shallow dish or bowl, mix together the flour, salt, pepper and oregano.
2- Coat chicken pieces in flour mixture.
In a large skillet, melt butter in oil over medium heat
3-Place chicken in the pan, and lightly brown.
4-Turn over chicken pieces, and add mushrooms.
5- 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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