Chicken Marsala INGREDIENTS * 1/4 cup all-purpose flour for coating * 1/2 teaspoon salt * 1/4 teaspoon ground black pepper * 1/2 teaspoon dried oregano * 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick * 4 tablespoons butter * 4 tablespoons olive oil * 1 cup sliced mushrooms * 1/2 cup Marsala wine * 1/4 cup cooking sherry DIRECTIONS 1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture. 2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

4 boneless skinless chicken breasts 1 stick butter 1 cup flour 1 tsp salt 1/2 tsp pepper 1 cup milk 3/4 cup marsala wine 1 cup sliced mushrooms In large saute or fry pan, melt butter. While butter is melting, combine flour, salt and pepper in small bowl. Dip each piece of chicken in milk; shake off excess. Dredge chicken in flour mixture and add to fry pan. (I like to cut chicken breasts in half before coating.) Saute chicken in butter over medium to medium-high heat until browned and cooked through, turning often. Add more butter as needed. (Be careful turning chicken so as not to break off any of the flour coating.) Remove chicken from pan and place on platter. Keep chicken warm while making the sauce. Turn heat to medium high and add the mushrooms; saute until cooked. With mushrooms still in the pan, deglaze with the wine, stirring to get all of the brown bits off the bottom of the pan. Turn heat to medium low and continue to cook sauce, stirring frequently, until sauce has thickened slightly. When sauce is ready, add chicken back to the pan and turn to coat. Remove chicken to serving platter and top with remaining sauce.