Olive Garden Style Chicken Marsala

[Duckie Ž]

Olive Garden Style Chicken Marsala
4 chicken breast halves; boneless, skinless, pounded to 1/4" thickness
1/4 cup Wondra flour
1/2 teaspoon Salt
1/2 teaspoon Oregano
4 tablespoons Oil
4 tablespoons Butter/margarine
1 cup Fresh mushrooms, slice
1/2 cup Marsala wine
Combine flour, salt, pepper and oregano and blend well. Heat the oil
and butter in a skillet until bubbling lightly. Dredge the chicken in
the flour and shake off the excess. Cook the chicken on medium heat
for about 2 minutes on the first side, until lightly brown. As you
turn the breasts to the second side to cook, add the mushrooms around
the chicken pieces. Cook about 2 more minutes, until lightly browned
on the second side. Stir the mushrooms. When the second side is
lightly browned, add the wine around the pieces, cover the pan and
simmer for about 10 minutes.
Serves 4.
Recipe Source: The Olive Garden Style.