Chicken Marsala

Easy, quick, and delicious.   I like rosemary roasted red skins with this.    

CHICKEN MARSALA

(serves 4)

Ingredients:

*4 boneless, skinless chicken breasts, pounded 1/4 inch thick

*1/2 cup flour

*1 teaspoon salt

*1 teaspoon ground black pepper

*1 1/2 teaspoons dried oregano 

*4 teaspoons olive oil

*1/4 cup butter

*8 ounce slice fresh mushrooms 

*3/4 cup Marsala wine 

*3/4 cup chicken stock

*1 tablespoon butter

Directions:

~Pound chicken breasts between plastic wrap or a ziplock bag to about 1/4-inch thick.

~In a bowl, mix flour, salt, pepper,  and oregano.

~Dredge chicken in the flour mixture, shaking off any excess.

~Heat 1/4 cup butter and oil in skillet over medium heat.

~Cook chicken for 2-3 minutes,  or until chicken is lightly browned.

~Flip chicken breasts.

~Add sliced mushrooms to skillet.

~Cook chicken breasts for another 2-3 minutes, or until lightly browned.

~Add Marsala wine and chicken stock around the chicken.

~Cover and simmer for 14-16 minutes, until liquid reduces some and thickens a little.

~Stir in 1 tablespoon butter into sauce and serve hot.

Variation:

`add cooked bacon to mixture just before serving.