Tomato Chicken Marsala

• 1 lb thin sliced chicken breast
• 12 cup flour
• 12 teaspoon salt
• 14 teaspoon pepper
• 12 teaspoon oregano (optional)
• 12 cup marsala wine
• 1 small onion, chopped
• 1 green pepper, chopped
• 3 tablespoons olive oil
• 2 tablespoons butter
• 2 (4 ounce) cans sliced mushrooms, drained
• 1 garlic clove, minced
• 2 (8 ounce) cans tomato sauce

1. Combine flour, salt, pepper and oregano.
2. Dredge chicken in seasoned flour and put in refrigerator for 25 minutes.
3. Pour olive oil in skillet on medium high heat and then add butter and stir to melt butter.
4. Saute onions and peppers.
5. Remove from pan.
6. Add chicken to pan and brown (about 5 minutes) Remove chicken.
7. As soon as chicken is removed, add Marsala wine and mushrooms.
8. Add tomato sauce and stir.
9. Cook 2-5 minutes.
10. Return onions and peppers to skillet and add garlic.
11. Stir and cook for 1 minute.
12. Put chicken back in skillet and cover both sides of chicken with sauce.
13. Cover skillet and simmer 5 minutes.

chicken breast, flour, salt, pepper, oregano, marsala wine, onion, green pepper, olive oil, butter, mushrooms, garlic, tomato sauce

Taken from www.food.com/recipe/tomato-chicken-marsala-353801 (may not work)