Andy's Chicken Marsala

• 14 cup flour
• 6 boneless skinless chicken breast halves (1-1 1/2 pounds total)
• 2 tablespoons butter
• 2 tablespoons olive oil
• 12 lb sliced fresh mushrooms
• 14 teaspoon salt
• 14 teaspoon pepper
• 34 cup marsala wine

1. Pound breast to 1/4 inch thickness.
2. Place the flour in a shallow dish.
3. add the chicken and coat evenly: set aside.
4. In a large skillet, heat the butter and oil over medium heat.
5. Cook the chicken in batches for 3-4 minutes per side, or until golden and no pink remains.
6. Remove the cooked chicken to a platter and keep warm.
7. Add the mushrooms to the skillet; sprinkle with salt & pepper, and saute for 3-5 minutes or until tender.
8. return the chicken to the skillet, add the wine, and reduce heat to low.
9. Cook for 3-5 minutes, or until the sauce thickens and the chicken is heated through.

flour, chicken, butter, olive oil, mushrooms, salt, pepper, marsala wine

Taken from www.food.com/recipe/andys-chicken-marsala-515846 (may not work)