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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Here's a lighter version of one of my favorite chicken dishes. For my family, this one's a keeper! Ingredients:
1/4 cup all-purpose flour |
1/2 teaspoon garlic salt |
1/4 teaspoon ground black pepper |
1/2 teaspoon dried oregano |
4 boneless, skinless chicken breast halves |
1 tablespoon olive oil |
1 tablespoon butter |
1 cup sliced fresh mushrooms |
1/2 cup marsala wine |
Directions:
1. In a medium bowl, stir together the flour, garlic salt, pepper, and oregano. Dredge chicken in the mixture to lightly coat.
2. Heat olive oil and butter in a large skillet over medium heat. Fry the chicken in the skillet for 2 minutes, or until lightly browned on one side. Turn chicken over, and add mushrooms. Cook about 2 minutes, until other side of chicken is lightly browned. Stir mushrooms so that they cook evenly.
3. Pour Marsala wine over the chicken. Cover skillet, and reduce heat to low; simmer for 10 minutes, or until chicken is no longer pink and juices run clear.
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