•1/2 cup flour plus 2 tablespoons
•2 tablespoons of butter
•1/4 tsp salt
•1/8 tsp black pepper
•1/2 teaspoon dried oregano
•1/4 cup chopped parsley
•2 chicken breasts, boned, skinless
•1/4 cup olive oil
•1 cup Marsala wine
•1 cup sliced mushrooms, sliced
•1/2 onion chopped
•3 cloves of garlic chipped.
•1 cup chicken broth
•2 tablespoons of parmesan cheese
Chop onions, garlic and parsley and put in a pan with two tablespoons of olive oil and butter.
Once onions are see through add the mushrooms and cook well. Once they are cooked remove them from pan and set aside.
In a medium size bowl, mix together the flour, salt, oregano, and pepper.
Pound the chicken breasts gently (with the flat side of your meat mallet). Place a piece of plastic wrap over the chicken to prevent chicken from splattering all over the place.
Put the chicken in the flour mixture and make sure both sides are well coated.
On medium-high, heat add the 1/4 cup of olive oil and brown the chicken on both sides. Then put chicken onto a plate.
In the same pan, pour wine into the oil and heat on medium heat. Mix in the mushrooms, chicken broth and 2 tablespoons of flour. Once the Marsala sauce is hot, put the chicken in the sauce and simmer for five minutes. After the five minutes put chicken on a plate and pour some sauce over the top. Sprinkle parsley and Parmesan cheese on top. For more of my favorite recipes go to Family Heritage Bookbook.
Blend spices with flour
Flatten to 1/4 inch thick
Add Marsala wine, chicken broth and flour. Once sauce is thickened add mushrooms and onions. Salt and pepper to tast.Temp my Tummy Tuesday.