Chicken Marsala

Ingredients:

• 1/4 cup flour (for coating)
• 1/2 tsp. salt (optional)
• 1/4 tsp. pepper
• 1/2 tsp. oregano
• 4 skinless, boneless chicken breast halves (or cut into cubes)
• 4 tbsp. butter
• 4 tbsp. olive oil
• 1 cup sliced mushrooms
• 1/2 cup Marsala wine
• 1/4 cup cooking sherry

Directions:

• Cut chicken into cubes or pound chicken breast halves to thin out a bit and place into a ziploc bag. Add flour, salt, pepper, oregano, and seal.
• In a large skillet, add olive oil and melt butter over medium heat.
• Place chicken in the pan and lightly brown.
• Turn over chicken pieces and add mushrooms.
• Pour in wine and sherry; cover skillet.
• Simmer chicken for approx. 10 minutes or until fully cooked.
• Serve over your choice of whole wheat pasta and garnish with fresh parsley. (For a sans pasta option: I keep the chicken breast whole and serve with asparagus or another vegetable on the side)

Yum!

NOTE:  If you prefer a thicker sauce, mix 1-2 tbsp. or cornstarch or flour in approx. 1/4-1/2 cup of water until fully blended. Pour into marsala sauce and let simmer until sauce thickens. Continue to your desired thickness preference.