- 1 tablespoon [15 mL] butter
- 1 tablespoon [15 mL] olive oil
- 4 chicken whites
- 2 shallots, minced
- 1/2 cup [125 mL] Marsala wine [Italian]
- 1 tablespoon [15 mL] freshly minced oregano
- 1 tablespoon [15 mL] freshly minced basil
- 1 cup [250 mL] chicken broth
- 1 cup [250 mL] sliced fresh mushrooms
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- Brown chicken whites into hot butter and olive oil until golden brown on all sides.
- Transfer chicken whites onto a serving plate; reserve into a preheated 225°F [107°C] oven.
- Add shallots to cooking juices and cook for 3 minutes.
- Pour in Marsala wine and mix in oregano and basil; cook for a few minutes, to reduce.
- Pour in chicken broth; simmer for a few minutes.
- Transfer reserved chicken whites into sauce; simmer for 20 minutes, turning chicken from time to time.
- Mix in mushroom slices; simmer for 5 minutes more.
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