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Chicken Marsala
1/2 cup all-purpose flour for coating
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried oregano
8 skinless, boneless chicken breast halves - pounded 1/4 inch thick
1/2 cup butter
1/2 cup olive oil
2 cups sliced mushrooms
1 cup Marsala wine
1/2 cup dry sherry
1 In a shallow dish or bowl, mix together the flour, salt, pepper
and oregano. Coat chicken pieces in flour mixture.
2 In a large skillet, melt butter in oil over medium heat. Place
chicken in the pan, and lightly brown. Turn over chicken pieces,
and add mushrooms. Pour in wine and sherry. Cover skillet; simmer
chicken 10 minutes, turning once, until no longer pink and juices
run clear.
   
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