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Ingredients
| chicken breasts: 4 breasts |
| all-purpose flour (unsifted): 1/4 cup |
| garlic salt: 1/2 tsp |
| black pepper: 1/4 tsp |
| dried oregano (ground): 1/4 tsp |
| olive oil: 1 Tbl |
| salted butter: 1 Tbl |
| white mushrooms (sliced): 1 cup |
| Marsala wine: 1/2 cup |
| chicken stock: 1 cup |
Marsala Chicken
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
4 serving(s)
Tags
- Mix flour and herbs.
- Cut chicken horizontally (or pound thin) I find it easier to cut it horizontally.
- Dredge chicken in flour and herbs.
- Heat oil and butter until it sizzles.
- Saute chicken on both sides until lightly browned, about 3 minutes on each side.
- Remove chicken from pan.
- Add muchrooms to pan.
- Saute muchrooms about 4-5 minutes.
- Add chicken back to pan.
- Add wine.
- Cover skillet, simmer on low for about 10 minutes.