Mushrooms were on sale at my local grocery this week, so I figured why not try out this classic Olive Garden dish! I was able to prepare this in a flash and for a fraction of the cost of eating out.
4 Chicken half breasts – boneless, skinless
1/4 C. cake flour (Wondra)
1/2 tsp. Salt
1/2 tsp. Oregano
4 Tbsp. Oil
4 Tbsp. Butter
1/2 tsp. Pepper
1 C. Fresh Mushrooms, sliced
1/2 C. Marsala Wine
- Combine flour, salt, pepper, and oregano in a shallow dish. Heat the oil and butter in a skillet until it begins to bubble lightly. Dredge the chicken in the flour, coat evenly. Cook the chicken on medium heat for about 2 minutes on the first side, until lightly brown.
- As you flip the breasts to the second side, add the mushrooms around the chicken pieces. Cook about 2 more minutes, until lightly browned on the second side. Stir the mushrooms.
- Once the second side is lightly browned, add the wine around the pieces, cover the pan and simmer for about 10 minutes.
Transfer to plates and serve.