PJ's Easy Chicken Marsala

• 4 each chicken breast halves, boneless, skinless pounded to even thickness, dried with paper towel
• 13 cup flour, all-purpose
• 1/2 teaspoon salt
• 1/2 teaspoon oregano
• 4 tablespoon olive oil
• 4 tablespoon butter
• 1 clove garlic minced
• 1 cup mushrooms sliced
• 1/2 cup marsala wine
• 1 x italian parsley fresh chopped

1. Combine flour, salt, and oregano on a plate.
2. Heat the oil, butter, and garlic in a non-stick skillet over medium high heat.
3. Dredge the chicken in the flour mixture and lay away from you to prevent splashing in the skillet.
4. Saute the chicken on medium heat for about 2 minutes on the first side, until lightly browned.
5. Flip the breasts and add the mushrooms around the chicken pieces.
6. Saute chicken and mushrooms until the chicken breasts are cooked.
7. Remove chicken from skillet and place on serving platter.
8. Add the wine to the mushrooms and simmer until liquid is reduced by half.
9. Season with salt and pepper to taste.
10. Spoon mushrooms and sauce over chicken, garnish with Italian parsley and serve

chicken breast halves, flour, salt, oregano, olive oil, butter, garlic, mushrooms, marsala wine, italian parsley

Taken from recipeland.com/recipe/v/pjs-easy-chicken-marsala-50644 (may not work)