4-5 thin chicken breast

(seal chicken breast in large zip loc baggie) beat chicken with mallet

 

1 cup flour, for dredging

1 1/2 tsp salt

1 1/2 tsp black pepper

1 tsp dried oregano

1 tbsp dried basil

1 tsp onion powder

2 tbsp dried parsley

2 tbsp olive oil

2 tbsp butter

3 garlic minced

8 oz button mushrooms diced

1 1/2 cups Shiitake mushrooms diced

1/4 cup Marsala

1/2 white wine

1 cup chicken broth

1 1/2 tbsp flour

 

Parsley for Garnish

 

Add cup of flour in mixing bowl, add salt, pepper & oregano, mix well

Dredge each chicken breast one at a time in flour mixture, coating both sides, set on platter

 

(Throw left over flour mixture away)

 

Heat 1 tbsp of olive oil & 1 tbsp butter in large skillet

Add chicken breast cooking each sides for 3 to 4 minutes, till slightly browned

 

Remove chicken from skillet

 

In same skillet add 1 tbsp olive oil & 1 tbsp butter, add more if desired

Add garlic, mushrooms, cook till nice & tender

Add basil & parsley, mix

Add 1 1/2 tbsp flour, mix

 

Pour in same skillet Marsala, wine & chicken broth, stirring frequently

Let sauce thicken!

 

Place chicken breast back in skillet

 

Sprinkle chicken breast with onion powder, salt & pepper to taste

Reduce heat, cover for about 15 minutes

 

Garnish chicken with parsley

Serve!