Chicken Marsala

A delicious simple recipe given to me by a very good friend, Anne.  Thanks for the recipe.  We have fixed it several times and it's a favorite around here.

(I fixed it once thinking that I probably wouldn't fix it again since Matt didn't eat mushrooms but he asked for me to fix it again so don't be fooled by the mushrooms. They add taste and can be easily picked around and saved for those that love mushrooms. In other words, the picture above is most definitely my plate!)

4 chicken half-breasts (1/4 inch thick--use meat hammer)

1/4 cup flour

1/2 teaspoon salt

pepper, dash

1/2 teaspoon oregano

4 tablespoons oil

4 tablespoons butter

1 cup slide fresh mushrooms

1/2 cup marsala wine

cooked rice or pasta (we use egg noodles)

Combine flour, salt, pepper, and oregano and blend well.  Heat the oil : butter in skillet until bubbling lightly.  Dredge the chicken in the flour and shake off excess.  Cook the chicken on medium heat for about 2 minutes on the first side, until lightly browned.  As you turn the breasts to the second side to cook, add the mushroooms around the chicken pieces.  Cook about 2 more minutes, until lightly browned.  Stir mushrooms and add wine.  Cover the pan and simmer about 10 minutes.  Serve over rice or pasta.