CHICKEN MARSALA

CHICKEN MARSALA


¼ cup all-purpose flour for coating
½ tsp. salt
¼ tsp. ground black pepper
½ tsp. dried oregano
4 skinless, boneless chicken breast halves, pounded ¼-inch thick
4 Tbsp. butter
4 tbsp. olive oil
1 cup sliced mushrooms
½ cup Marsala wine
¼ cup cooking sherry

In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.

In a large skillet, melt butter in olive oil over medium heat. Place chicken in 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 runs clear.

Yield: 4 servings.