Lightly coat the chicken with mushrooms and marsala wine and serve to your family. I always get lots of positive comments for this special recipe.
Total time: 30 minutes
- All-purpose flour: 1/4 cup (for coating)
- Butter: 4 tablespoons
- Salt: 1/2 teaspoon
- Olive oil: 4 tablespoons
- Sliced mushrooms: 1 cup
- Black pepper (ground): 1/4 teaspoon
- Marsala wine: 1/2 cup
- Dried oregano: 1/2 teaspoon
- Cooking sherry: 1/4 cup
- Chicken breast (skinless and boneless halves): 4 pounded breasts (1/4-inch thick)
Take one shallow bowl or dish and mix oregano, pepper, salt and flour together in this dish. Coat pounded chicken in this mixture. Take one large skillet and melt butter in the oil over medium flame. Put chicken in the skillet and cook it until the chicken is light brown. Flip the chicken piece and add mushrooms. Mix in sherry and wine. Cover skillet and let the chicken simmer for 10 minutes, flip once, until the pink color vanishes and juice become dry.