Pound chicken or slice in half lengthwise to make them thin. Season with salt and pepper.
Prepare flour by adding salt, pepper, garlic powder and oregano.
Heat a large sauté pan with butter and oil. When hot, dip chicken in flour mixture. Coat both sides and then fry in pan until golden brown on both sides.
Remove chicken when golden brown. Immediately add mushrooms and cook for 5-7 minutes or until mushrooms start to get golden brown. Then, add garlic and sauté a couple minutes.
Add Marsala and turn up the heat, let liquid reduce by half, then add cream and broth if using. Let reduce for a minute or two.
Add chicken back into the pan and place lid partially on for 5 minutes. Once sauce is thickened, turn off heat. Serve chicken with mushrooms. Serve with spaghetti or roasted potatoes. Sprinkle with chopped parsley for color.
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