Easy Chicken Marsala

Easy chicken Marsala recipe

Serves 4-6

Ingredients:

• 1 pound skinless, boneless chicken cutlets, pounded thin
• 1 cup flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon dried oregano
• 2-3 tablespoons olive oil
• 1 garlic clove, chopped
• 1 cup mushrooms, sliced
• 1/2 cup Marsala wine
• 1/4 cup sherry
• 1 tablespoon butter
• Salt and pepper, to taste

Directions:

1. In a flat baking dish, stir together flour, salt, black pepper and oregano. Gently press the flattened chicken cutlets into the mixture to coat and shake off excess flour.
2. Heat olive oil in a large skillet over medium-high heat. Place the chicken cutlets in the skillet and cook five to seven minutes per side, until golden brown. Drain chicken on a paper towel-lined plate.
3. If needed, add more olive oil to the same skillet. Stir in garlic and cook for a minute. Add the mushrooms and cook until tender, about 10 minutes. Stir in Marsala wine and sherry. Season with salt and pepper.
4. Transfer chicken back to the skillet and spoon sauce over each piece. Raise heat to medium-high and bring to a boil. Cover, and then reduce heat to medium-low and simmer for about five to seven minutes, until sauce becomes thick. Stir in butter. Serve the chicken and sauce over steamed rice.