- 4 boneless, skinless chicken breasts, about 1/4 inch thick
- 1 cup sliced button mushrooms
- 3/4 cup Marsala wine
- 4 tablespoons butter
- 4 tablespoons olive oil
- 1/4 cup flour
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- Salt and pepper
Combine the flour, oregano, parsley, and salt and pepper in a shallow dish. Add the chicken breasts to the flour and coat well, then set aside. Add the oil and butter to a large skillet over medium heat. Add the chicken breasts and cook until lightly browned on both sides.
Add the mushrooms and wine to the skillet and stir well. Bring wine to a simmer and cook, covered, about 10 minutes, or until the chicken is cooked through. Makes 4.