Chicken Marsala (Second version)

Serves: 4

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup all purpose flour
• 1/2 cup olive oil
• 3/4 lb. mushrooms
• 3/4 cup Marsala wine
• 4 tablespoons butter
• 3/4 cup chicken broth
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 springs fresh parsley, to garnish

Preparation:

Prepare the chicken by pounding with a meat tenderizer until about 1/4 inch thin. Pour the flour in a shallow pan for dredging. Clean and slice the mushrooms, set aside. Prepare your pan with the olive oil and turn your burner to a medium high heat. When the oil in the pan is hot, dredge the chicken breasts on both sides with flour, dusting off any excess. Cook the chicken, turning once over until it is lightly browned. Remove from the oil and place on a plate. Drain most of the oil from the pan (leaving a thin layer to coat the bottom) and then add the sliced mushrooms. Sauté them for about 3-4 minutes. Add the Marsala wine, butter, chicken stock, a dash of salt, pepper and the oregano. Scrape up any residue from the mushrooms or chicken on the bottom and sides of the pan, mixing together with the sauce. Allow to cook for about 5 minutes, or until the liquid is reduced by half. Return the chicken breasts to the pan and continue to cook until they are again heated through. Serve.