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Categories:
chicken breast halves flour salt oregano olive oil butter garlic mushrooms Marsala wine Italian parsley
Viewed: 38 - Published at: 7 years agoIngredients
- 4 each chicken breast halves, boneless, skinless pounded to even thickness, dried with paper towel
- 13 cup flour, all-purpose
- 1/2 teaspoon salt
- 1/2 teaspoon oregano
- 4 tablespoon olive oil
- 4 tablespoon butter
- 1 clove garlic minced
- 1 cup mushrooms sliced
- 1/2 cup marsala wine
- 1 x italian parsley fresh chopped
Method
- Combine flour, salt, and oregano on a plate.
- Heat the oil, butter, and garlic in a non-stick skillet over medium high heat.
- Dredge the chicken in the flour mixture and lay away from you to prevent splashing in the skillet.
- Saute the chicken on medium heat for about 2 minutes on the first side, until lightly browned.
- Flip the breasts and add the mushrooms around the chicken pieces.
- Saute chicken and mushrooms until the chicken breasts are cooked.
- Remove chicken from skillet and place on serving platter.
- Add the wine to the mushrooms and simmer until liquid is reduced by half.
- Season with salt and pepper to taste.
- Spoon mushrooms and sauce over chicken, garnish with Italian parsley and serve
