Chicken Marsala Nick Covelli
¼ cup flour ½ tsp. garlic salt
¼ tsp. black pepper ½ tsp. dried oregano
4 boneless, skinless chicken breast halves 1 Tbsp. Olive oil
1 Tbsp. Butter 1 cup sliced fresh mushrooms
½ cup Marsala wine
In a medium bowl, stir together the flour, garlic salt, pepper and oregano. Dredge chicken in the mixture to lightly coat. Heat olive oil and butter in a large skillet over medium heat, Fry the chicken in the skillet for 2 minutes or until lightly browned on one side. Turn chicken over, and add mushrooms. Cook about 2 minutes, until other side of chicken is lightly browned. Stir mushrooms so that they cook evenly. Pour Marsala wine over the chicken. Cover skillet and reduce heat to low; simmer for 10 minutes, or until chicken is no longer pink and juices run clear.