Description
Here’s a lighter version of one of my favorite chicken dishes. For my family, this one’s a keeper!
Ingredients
- ¼ cup all-purpose flour
- ½ teaspoon garlic salt
- ¼ teaspoon ground black pepper
- ½ teaspoon dried oregano
- 4 boneless, skinless chicken breast halves
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup sliced fresh mushrooms
- ½ cup Marsala wine
Instructions
- In a medium bowl
- stir together the flour
- garlic salt
- pepper
- and oregano. Dredge chicken in the mixture to lightly coat.
- Heat olive oil and butter in a large skillet over medium heat. Fry the chicken in the skillet for 2 minutes
- or until lightly browned on one side. Turn chicken over
- and add mushrooms. Cook about 2 minutes
- until other side of chicken is lightly browned. Stir mushrooms so that they cook evenly.
- Pour Marsala wine over the chicken. Cover skillet
- and reduce heat to low; simmer for 10 minutes
- or until chicken is no longer pink and juices run clear.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 4