POUND chicken breasts between sheets of plastic wrap until about 1/4
inch thickness.
COMBINE flour, salt, pepper and oregano in a mixing bowl. Dredge chicken
pieces in the flour, shaking off any excess.
HEAT oil and butter in a skillet over medium heat. Cook chicken
breasts on medium heat for about 2 minutes on the first side, until
lightly browned. Turn breasts over to cook other side, then add
mushrooms to skillet. Cook breasts about 2 more minutes, until both
sides are lightly browned. Continue to stir mushrooms. Add Marsala
wine around chicken pieces.
COVER and simmer for about 15 minutes.
Originally Submitted
8/17/2013
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