First, I trimmed the fat off of a large chicken breast.
I repeated 5 more times for a total of 6 chicken breasts.
Then I seasoned flour with Italian seasoning, salt and oregano.
Look at them all flat and uniform in thickness!
Dredge the chicken in the seasoned flour and place in the skillet.
Wait for the chicken to start to become white about halfway up before flipping.
Cook the chicken in batches so that the pan is not crowded and it gives the chicken room to fully brown.
Once the chicken was browned I returned it all in the pan.
Add the mushrooms on top of the chicken
Pour Marsala wine over the top of the chicken and mushrooms
Cover the pan and let the mushrooms cook down.
Look at the yummy sauce!
The final dish - I cooled the chicken and then froze it.
We had it for dinner and it was delicious!!!!
Easy Chicken Marsala
• 1/2 cup all-purpose flour
• 3/4 teaspoon garlic salt
• 1/2 teaspoon ground black pepper
• 3/4 teaspoon dried oregano
• 6 boneless, skinless chicken breast halves about 1.5-2 pounds
• 2 tablespoon olive oil
• 2 tablespoon butter
• 1.5 cup sliced fresh mushrooms
• 3/4 cup Marsala wine
1. In a medium bowl, stir together the flour, garlic salt, pepper, and oregano. Dredge chicken in the mixture to lightly coat.
2. Heat olive oil and butter in a large skillet over medium heat. Fry the chicken in the skillet for 2 minutes, or until lightly browned on one side. Turn chicken over, and add mushrooms. Cook about 2 minutes, until other side of chicken is lightly browned. Stir mushrooms so that they cook evenly.
3. Pour Marsala wine over the chicken. Cover skillet, and reduce heat to low; simmer for 5 minutes. Cool and Freeze.
Thaw and place in saucepan cook 10 minutes or until chicken is no longer pink and juices run clear. Serve with cooked noodles or roasted potatoes.
Tip: If you pound the chicken flat it cooks much quicker and more evenly