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Chicken Marsala Nick Covelli

cup flour tsp. garlic salt

tsp. black pepper tsp. dried oregano

4 boneless, skinless chicken breast halves 1 Tbsp. Olive oil

1 Tbsp. Butter 1 cup sliced fresh mushrooms

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.