• 1/4 cup flour
• 1/4 tsp salt
• 1/8 tsp freshly ground, black pepper
• 1/2 teaspoon dried oregano
• 4 chicken breasts, boned, skinless
• 4 Tbsp olive oil
• 1/2 cup Marsala wine
• 1 cup sliced mushrooms
• 1/2 cup chicken stock (
• 1/2 lemon
1. Mix together the flour, salt, oregano, and pepper.
2. Pound the chicken breasts gently (with the flat side of your meat mallet).
3. Roll the chicken in this until well coated.
4. On medium-high, heat up the olive oil and brown the chicken on both sides. Then put chicken onto a plate And put in the oven to keep warm.
5. Pour wine into the pan and warm. Mix in the mushrooms, chicken stock and juice of the lemon. Return the chicken to the pan and turn over to get it coated on bothe sides with the sauce.
Simmer for 10to 15 minutes.
Note: Serve with a simple pasta dish such as fettucini with butter, olive oil, garlic and parmesan cheese.