1/4 cup cake flour (Wondra)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano
4 tablespoons oil
4 tablespoons butter
4 chicken half breasts -boneless, skinless
1 cup fresh mushrooms, sliced
1/2 cup Marsala wine
In shallow dish, combine flour, salt, pepper and oregano; stir to blend. In heavy skillet, heat oil and butter until butter melts and mixture bubbles lightly. Dredge chicken in seasoned flour; shake off excess; sauté in pan 2 minutes for the first side or until lightly browned; as you turn chicken, add mushrooms around the chicken pieces. Cook about 2 more minutes, until lightly browned on the second side; stir mushrooms. Once the second side is lightly browned, add wine around the pieces; cover and simmer for 10 minutes. Transfer to plates and serve.
4 Servings