I recently tried this for the first time. It had good flavor, but I would always be sure to use fresh mushrooms for better quality texture. I served this with thin spaghetti noddles coated in olive oil, italian seasonings and parmesan.
Adapted from allrecipes.com
4 Boneless skinless chicken breasts
1/4 c. Flour
1/2 tsp. salt
1 tsp. pepper
2 tsp. oregano
4 Tbs. butter
4 Tbs. olive oil
1+ c. fresh mushrooms, sliced
1/4 c. sliced white onion
1 c. Marsala wine
approx. 1/4 cup flour water slurry*
In large skillet heat butter and olive oil. Mix together on a plate flour, salt, pepper, and oregano. Coat chicken in mixture and place in pan. When cooked half way through, turn chicken over. Then, add mushrooms, onions and wine. Cover pan and let simmer until chicken is completely cooked. Using a whisk, slowly stir in a small amount of slurry to thicken my sauce.
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