Directions:
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
4 tablespoons
butter
4 tablespoons
olive oil
1 cup
sliced mushrooms
1/2 cup
Marsala wine
1/4 cup
cooking sherry
Method:
First, in a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Then coat chicken pieces in flour mixture.
Second, 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. Then 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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