3 boneless, skinless chicken breasts
1/2 cup Marsala wine
flour, salt, pepper & oregano all mixed up to coat chicken
3 TBS butter
3 TBS olive oil
1 large package sliced mushrooms
Before my chicken was totally thawed, I cut each piece in 1/2 to make 6 thinner slices of chicken. Next, coat the chicken on both sides in the flour mixture while melting the butter into the olive oil over high heat in a pan. Brown the chicken in the pan on both sides and then remove. Cook the mushrooms in the drippings for about 5 minutes still on high heat and then add the wine and chicken back to the pan. Reduce the sauce, cover and cook for about 5-10 minutes to make sure the chicken is done & serve!