Chicken Marsala
1/4 cup all-purpose flour
1/2 tsp kosher salt 1 tsp dried oregano 1/2 tsp black pepper 4 tablespoons unsalted butter 4 skinless, boneless chicken breasts 4 tbsp olive oil 1 pkg frozen mushrooms 3/4 cup Marsala wine |
Mix together first four ingredients in a shallow dish or a plastic bag. Coat the chicken in this mixture. You can get fancy and pound the chicken into flat restaurant style pieces but a working mom like myself, just plop that chicken rinsed into the bag and shake it up.
In a large skillet, melt the butter in olive oil over medium heat. Place the chicken in the pan and lightly brown both sides. You can leave the chicken in and add the mushrooms. I took it out. I also added onions and peppers though traditional Chicken Marsala has only mushrooms. The only mushrooms I had on hand were in a mix with onions and peppers. Cook the mushrooms for about 5 minutes then add the wine. Stir that up and let that cook for about 3 minutes. Put the chicken back in, if you took my advice and took it out. Put a lid on it. Let it simmer for about 10 minutes or so, turning the chicken once. This is so quick and easy! Taste wonderful! I served it with pasta and sauteed kale. |