Chicken Marsala

Recipe courtesy of Mrs.KaMa

Ingredients:

4 skinless, boneless chicken breast halves - pounded 1/4 inch thick

½ cup all-purpose flour for coating

½ teaspoon salt

¼ teaspoon ground black pepper

½ teaspoon dried oregano

½ teaspoon dried basil

½ teaspoon garlic powder

4 tablespoons butter

4 tablespoons olive oil

1 container of mushrooms (sliced)

1 cup Marsala wine

½ cup chicken broth

Directions:

Sprinkle chicken with garlic powder, salt, and pepper.

In a shallow dish or bowl, mix together the flour, basil, and oregano. Coat chicken pieces in flour mixture.

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 chicken broth. Cover skillet; simmer chicken until juices run clear, and the mushrooms are tender. The sauce should thicken on its own from the flour on the chicken, however, if you need to thicken it a little more, dissolve a tablespoon of either flour or corn starch with a little bit of water and add to the sauce and bring to a boil.

Serve over rice or pasta.