¼ C all purpose flour
½ tsp kosher salt
¼ tsp McCormick coarse black pepper
½ tsp McCormick dried oregano
4 ea 6 oz boneless, skinless chicken breast, pounded ¼ inch thick
4 Tblspn butter
4 Tblspn extra virgin olive oil
1 C crimini mushrooms, sliced
½ ea shallot, diced fine
½ C Marsala wine
¼ C cooking sherry
¼ C fresh parsley, chopped
In a shallow bowl, mix together the flour, salt, pepper and oregano. Dredge the chicken breast in the flour coating evenly.
In a large saute pan, melt the butter in the oil over medium heat. Place chicken in the pan and lightly brown. Turn the chicken over add the mushrooms and shallots, let saute. Deglaze the pan with the marsala then the cooking sherry. Cover the saute pan and let simmer for 10 minutes, turning the chicken once more.
Serve the chicken breast topped with the mushroom sauce with a spring vegetable. Easy dish for every night or when entertaining. The rich and fresh flavor of the marsala sauce makes for a dish with layers of flavor! Enjoy!