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4- 6oz chicken breasts
Mix:
1/4 c flour
1 TBSP oregano
1/2 tsp pepper
2 TBSP fresh parsley- chopped
3/4 c.marsala wine
2 TBSP olive oil
2 c. cremini or portabella mushrooms
Thaw chicken and place in plastic Ziploc. Pound out to about 1/2 in thick. Dredge chicken through flour, oregano & pepper mixture. On medium heat, heat oil. Add mushrooms and cook until tender, about 6-8 minutes. Remove from skillet. In same skillet, add chicken. Cook for about 6 minutes, flipping once. Remove from skillet. Add back mushrooms, wine & parsely. Cook for about 2 minutes and add back chicken. Cook for an additional 2 minutes.
Mix:
1/4 c flour
1 TBSP oregano
1/2 tsp pepper
2 TBSP fresh parsley- chopped
3/4 c.marsala wine
2 TBSP olive oil
2 c. cremini or portabella mushrooms
Thaw chicken and place in plastic Ziploc. Pound out to about 1/2 in thick. Dredge chicken through flour, oregano & pepper mixture. On medium heat, heat oil. Add mushrooms and cook until tender, about 6-8 minutes. Remove from skillet. In same skillet, add chicken. Cook for about 6 minutes, flipping once. Remove from skillet. Add back mushrooms, wine & parsely. Cook for about 2 minutes and add back chicken. Cook for an additional 2 minutes.