CATEGORIES
Chicken

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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INGREDIENTS
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
DIRECTIONS
  1. Combine the first four ingredients (from flour to oregano) in a shallow dish and coat the chicken breasts in the mixture.
  2. 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.
  3. Turn over the chicken and add mushrooms; add Marsala wine and sherry.
  4. 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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