- 4 chicken breasts, boneless and skinless
- 1/2 cup [70 g] flour
- Salt and pepper, to taste
- Dried oregano, to taste
- 4 tablespoons [60 mL] oil
- 4 tablespoons [60 g] butter or margarine
- 2 cups [500 mL] fresh mushrooms, sliced
- 1 cup [250 mL] Marsala wine
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- Pound chicken breasts between sheets of plastic wrap until about 1/4-inch [6-mm] thickness.
- Combine flour, salt, pepper and oregano in a mixing bowl.
- Dredge chicken pieces in the flour, shaking off any excess.
- Heat oil and butter in a skillet over medium heat.
- Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned.
- Turn breasts over to cook other side, then add mushrooms to skillet.
- Cook breasts about 2 more minutes, until both sides are lightly browned.
- Continue to stir mushrooms.
- Add Marsala wine around chicken pieces.
- Cover and simmer for about 15 minutes.
- Transfer to serving plate.
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