1/4 cup all-purpose flour
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 boneless, skinless chicken breast halves
1 tablespoon olive oil
1 tablespoon butter
1 cup sliced fresh mushrooms (I double this cause I’m a fungi)
1/2 cup Marsala wine
1. In a medium bowl, stir together the flour, garlic salt, pepper and oregano. Dredge chicken in the mixture to lightly coat.
2. 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 for about 2 minutes until other side of chicken is lightly browned. Stir mushrooms so that they cook evenly.
3. 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.
or am I…
To many more,