Chicken Marsala II--EASIER

By Brie

"Here's a lighter version of one of my favorite chicken dishes. For my family, this one's a keeper!"

Ingredients

• 1/4 cup all-purpose flour
• 1/2 teaspoon garlic salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 4 boneless, skinless chicken breast halves
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 cup sliced fresh mushrooms
• 1/2 cup Marsala wine

Preparation

Step 1

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.

After I browned the chicken breasts I removed them from the pan and sauteed the mushrooms along with 3 cloves of crushed garlic. I then combined one can of cream of mushroom soup with a cup of marsala wine, then poured the mixture over the chicken I returned to the pan. I let simmer for 15 minutes, and it was the best I ever had.

simmered the entire thing for 35 minutes covered for the first 20 and then uncovered for the last 15. In addition, I decided to put in a bit of heavy cream at the end, which I figured couldn't hurt!

with rosemary potatoes and fresh green beans. What a meal! Thanks for the recipe!

served it with steamed spinach and a garlic mashed potatoes recipe I found on this site.