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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A delicious dish served over fettuccini or linguini. Light enough and yummy enough, even kids enjoy this dish! Ingredients:
4 boneless skinless chicken breast halves, boneless, skinless |
1/4 cup all-purpose flour (for coating) |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
1/2 teaspoon dried oregano |
1/4 cup olive oil |
1/4 cup butter |
1 cup fresh mushrooms, sliced |
1/2 cup marsala wine |
1/4 cup cream sherry |
Directions:
1. Pound chicken breasts until flat and thin.
2. Set aside.
3. Mix together the flour, salt, pepper, and oregano in a pie pan.
4. Melt oil and butter in a large skillet and bring to a low boil.
5. Dredge chicken until thoroughly coated through the flour mixture, shake off excess and lightly brown in skillet about 2 minutes.
6. Turn over chicken pieces and add mushrooms.
7. Cook until lightly browned.
8. Add wine and sherry.
9. Cover skillet and simmer for 10 minutes, turning chicken pieces once.
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