Chicken Marsala

• 4 whole Chicken Breasts (skinless And Boneless)
• 1/4 cups Flour
• 1/2 teaspoons Salt
• 1/4 teaspoons Black Pepper
• 1/2 teaspoons Dried Oregano
• 4 Tablespoons Olive Oil
• 4 Tablespoons Butter
• 1/2 whole Onion, Sliced Thinly Into Juliennes
• 1 cup Mushrooms (optional)
• 1/2 cups Marsala Cooking Wine
• 1/4 cups Sherry Cooking Wine
• 1 Tablespoon Soy Sauce
• 1 pinch Dried Parsley

1. Pound the chicken, then slice into bite sizes.
2. Put aside.
3. In a Ziploc bag, mix in the flour, salt, pepper and oregano.
4. Put the chicken in the bag.
5. Mix well.
6. The chicken will absorb the flour mixture and stick together.
7. In a pan, heat up the oil and butter.
8. Saute the onion and mushrooms (if you like mushrooms) until tender, about 10 mins, on medium heat.
9. Add the chicken, cook for about 15 mins, stirring often.
10. The chicken will break apart on its own as you stir.
11. Add both wines and the soy sauce.
12. Stir well for about 3 mins.
13. Remove from heat.
14. Let sit for about 5 mins.
15. Serve over white rice or your favorite noodles.
16. Sprinkle with parsley

chicken breasts, flour, salt, black pepper, oregano, olive oil, butter, onion, mushrooms, marsala cooking wine, sherry cooking wine, soy sauce, parsley

Taken from tastykitchen.com/recipes/main-courses/chicken-marsala/ (may not work)