Chicken Marsala

Can I just start out by saying that I hate when recipes say they are "quick" and "easy" and they're really not? Well, I must say that this recipe truly was! I found this recipe on allrecipes.com, in search of a yummy way to use up the rest of some mushrooms. Not only was it super delicious, but even my little Allie ate it up, which is quite the triumph lately. My husband loved it as well. I cooked some pasta, that was perfect topped with the wonderful marsala sauce, and steamed some broccoli on the side. I didn't have any marsala wine on hand tonight, so I subbed red cooking wine with a couple pinches of sugar. I also had no sherry, so I subbed white cooking wine. I'm sure it would be even better done right :) Enjoy this dish! So easy and good. 

Ingredients:

1/4 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. oregano
4 boneless, skinless chicken breast halves
4 T. butter
4 T. olive oil
1 c. sliced mushrooms
1/2 c. marsala wine
1/4 c. cooking sherry

Directions:

1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.