OLIVE GARDEN CHICKEN MARSALA

By Jaxson

Ingredients

• 4 CHICKEN BREAST HALF WITHOUT SKIN POUNDED 1/4 INCH THICK
• 1/4 CUP WONDRA QUICK MIXING FLOUR
• 1/2 TSP SALT
• 1/2 TSP OREGANO
• 4 TBSP OIL
• 4 TBSP BUTTER OR MARGARINE
• 1 CUP FRESH MUSHROOMS SLICED
• 1/2 CUP MARSALA WINE

Preparation

Step 1

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 1ST SIDE, UNTIL LIGHTLY BROWN. AS YOU TURN THE BREAST TOT HE 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.