Chicken Marsala

To make it easier to clean up, put the flour, salt, pepper, and oregano in a resealable plastic bag, then added the pounded chicken and shake it up (one breast at a time) to coat. It's just easier and cleaner that way. When browning the chicken breasts, added a few sliced cloves of garlic.

Double the sauce, triple the mushrooms, and then thickened it with a slurry (water-cornstarch mixture) at the end so we could enjoy it over the angel hair pasta i served it on. So good. Add a splash of heavy cream and a splash of chicken broth to the sauce, to make it richer and creamier.

1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry

Directions:

In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.