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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/4 cup(s) all purpose flour for coating |
4 tablespoon(s) butter |
1/4 cup(s) cooking sherry |
1/2 teaspoon(s) dried oregano |
1/4 teaspoon(s) ground black pepper |
1/2 cup(s) marsala wine |
4 tablespoon(s) olive oil |
1/2 teaspoon(s) salt |
4 skinless, boneless chicken breasts, pounded 1/4 inch thick |
1 cup(s) sliced mushrooms |
Directions:
1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture. Can also put mixture into a plastic bag and shake to coat.
2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan and lightly brown. Turn over chicken pieces, add mushrooms. Pour in the wine and sherry. Cover skillet, simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
3. Can add splash of heavy cream and chicken broth to sauce, as well as cornstarch to thicken to place over pasta.
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