*4 chicken breasts, (boneless,skinless)
* 1/2 cup flour
* salt & pepper to taste
* dried oregano to taste
* 4 Tbl. oil
* 4 Tbl. butter or margarine
* 2 c. fresh mushrooms, sliced
* 1 cup Marsala wine (or chicken broth)
Pound chicken breasts between sheets of plastic wrap until about 1/4" thick. Combine flour, salt, pepper and oregano in a mixing bowl. Dredge chicken pieces in the flour, shaking off any excess.
Heat oil and butter in a skillet over medium heat. Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned. Turn breasts over to cook other side, then add mushrooms to skillet. Cook breasts about 2 more minutes, until both sides are lightly browned. Continue to stir mushrooms. Add Marsala wine (or chicken broth) around chicken pieces. Cover and simmer for about 15 minutes. Transfer to serving plate.
Pound chicken breasts between sheets of plastic wrap until about 1/4" thick. Combine flour, salt, pepper and oregano in a mixing bowl. Dredge chicken pieces in the flour, shaking off any excess.
Heat oil and butter in a skillet over medium heat. Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned. Turn breasts over to cook other side, then add mushrooms to skillet. Cook breasts about 2 more minutes, until both sides are lightly browned. Continue to stir mushrooms. Add Marsala wine (or chicken broth) around chicken pieces. Cover and simmer for about 15 minutes. Transfer to serving plate.
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