Chicken Marsala

4 Chicken half-breasts -- pound 1/4" thick -- skinned & deboned
1/4 cup Wondra / King Arthur flour
1/2 t salt
1/2 t oregano
4 T olive oil

4 T Butter/margarine
1 c fresh mushroons (portobello, or baby portobello - crimini) -- sliced *
1 lg onion - sliced thick*
1/2 c Marsala wine*

*NOTE - I often use more mushrooms, onions and Marsala, as I prefer extra sauce for the pasta...
  1. combine flour, salt, pepper and oregano and blend well
  2. heat oil and butter in a skillet until bubbling lightly
  3. Dredge the chicken in the flour and shake off the excess
  4. cook chicken on medium heat for about 2 minutes on the first side, until lightly brown
  5. after turning the breasts to the second side to cook, add the mushrooms and onion around the chicken pieces
  6. cook about 2 more minutes, until lightly browned on the second side
  7. stir the mushrooms and onions
  8. when second side of chicken is lightly browned, add the wine around the pieces
  9. cover pan and simmer for about 10 minutes

Serve over a long pasta and enjoy!!

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