Chicken Marsala Wednesday, February 5, 2014


½ cup flour
1 tsp salt
1 tsp black pepper
1 tsp dried oregano
4 boneless, skinless chicken breasts, pounded thin
2 TBSP butter
¼ cup olive oil
1 8 ounce package mushrooms, sliced
½ cup Marsala wine
2 TBSPs sherry
Kosher salt and black pepper to taste


In a baking dish, whisk together flour, salt, pepper and oregano. Dredge chicken in flour mixture. Set aside. In a large skillet over medium heat, melt butter and olive oil together. Brown the chicken on both sides, and add the mushrooms, wine and sherry. Bring to a boil, reduce to a simmer, and cover. Cook, stirring mushrooms occasionally, until the chicken is no longer pink, about five minutes.


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