Easy Skillet Chicken Marsala

• 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
• 4 tablespoons olive oil
• 1 cup sliced mushrooms
• 1/2 cup marsala wine

1. Combine in a gallon-sized zipper bag the flour, garlic salt, pepper, and oregano. Place dampened chicken pieces in the bag, zip closed and toss until chicken pieces are well coated.
2. Heat olive oil in a large skillet over medium heat. Add mushrooms and stir until brown. Remove mushrooms from pan and set aside.
3. Add the chicken to the skillet and fry for 2 minutes, or until lightly browned. Turn and cook 2 minutes more.
4. Return mushrooms to the pan. Pour Marsala wine over the chicken. Cover and reduce heat to low. Simmer for 10 minutes, or until chicken is no longer pink and juices run clear.

flour, garlic salt, ground black pepper, oregano, chicken, olive oil, mushrooms, marsala wine

Taken from www.food.com/recipe/easy-skillet-chicken-marsala-476538 (may not work)