Posted by: marthabernie | September 18, 2013


This recipe can be made without the wine by substituting chicken broth.


4 boneless, skinless chicken breast halves, about 5 oz each

1/4 cup flour

1 teaspoon dried oregano

1/4 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons butter

1 teaspoon minced garlic

4 oz sliced mushrooms

1/2 cups marsala wine or chicken broth

Pound chicken to 1.4 inch thickness.  Coat with flour.  Sprinkle with oregano, salt and pepper.  Melt butter in a large skillet over medium high heat.  Add garlic and sauté for one minute.  Add chicken.  Cook until browned, about 3 minutes per side.  Add mushrooms and wine to skillet.   Cook, turning once, until meat registers 180 degrees F on thermometer, about 8 to 10 minutes.  Garnish with parsley when serving, if desired.

Fresh parsley, optional

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s


%d bloggers like this: