Tender Chicken Marsala

Prep:

10 m

Cook:

20 m

Ready in:

30 m

Yum

A perfect dish for both a quick weeknight dinner and a big party – tender, easy-to-cook, and so delicious!

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Servings: 4

All-purpose flour

¼ cup, for coating

Salt

½ tsp.

Ground black pepper

¼ tsp.

Dried oregano

½ tsp.

Chicken breast halves

4, skinless, boneless, 1/4-inch thick

Butter

4 tbsp.

Olive oil

4 tbsp.

Mushrooms

1 cup, sliced

Marsala wine

½ cup

Cooking sherry

¼ cup

Combine the first four ingredients (from flour to oregano) in a shallow dish and coat the chicken breasts in the mixture.
Add butter to a large skillet and melt it over a medium heat. Add olive oil. Add chicken to the pan and cook until lightly brown.
Turn over the chicken and add mushrooms; add Marsala wine and sherry.
Cover and cook for 10 minutes or until the chicken is no longer pink and the juices run clear. Turn once.

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