Chicken Marsala

Ingredients

• ¼ cup all-purpose flour for coating
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ½ teaspoon dried oregano
• 4 medium skinless, boneless chicken breast halves - pounded 1/4 inch thick
• 4 tablespoons butter
• 4 tablespoons olive oil
• 1 cup sliced mushrooms
• ½ cup Marsala wine
• ¼ cup cooking sherry

• Coat chicken pieces in a mixture of flour, salt, pepper and oregano.
• Melt butter in olive oil over medium heat in a large skillet . 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.
• Serve hot and enjoy!

Marsala wine substitue :  ½ cup chicken stock, 1 T of balsamic vinegar, and one tsp sugar. Mix into your recipe exactly the same way you would add the marsala.   Sherry also works well.   

SERVE WITH Tuscan white beans--For quick version, use canned beans.  I like to serve with pasta.