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
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4
tablespoons butter
4
tablespoons olive oil
1 cup
sliced mushrooms
1/2 cup
Marsala wine
1/4 cup
cooking sherry
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DIRECTIONS
1.
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In a
shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat
chicken pieces in flour mixture.
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2.
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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.
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