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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A delicious, quick and easy dinner. You can use veal instead of chicken. While simmering, cook up some pasta, steam some veggies and make a salad for a complete meal. Ingredients:
4 boneless skinless chicken breasts |
1/4 cup flour |
1/2 teaspoon garlic salt |
1/4 teaspoon pepper |
1/4 teaspoon dried oregano |
1 tablespoon olive oil |
1 tablespoon butter |
1 cup sliced mushroom |
1/2 cup marsala wine |
1 cup chicken stock |
Directions:
1. Mix flour and herbs.
2. Cut chicken horizontally (or pound thin) I find it easier to cut it horizontally.
3. Dredge chicken in flour and herbs.
4. Heat oil and butter until it sizzles.
5. Saute chicken on both sides until lightly browned, about 3 minutes on each side.
6. Remove chicken from pan.
7. Add muchrooms to pan.
8. Saute muchrooms about 4-5 minutes.
9. Add chicken back to pan.
10. Add wine.
11. Cover skillet, simmer on low for about 10 minutes.
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