Chicken Marsala

I've used marsala wine, marsala cooking wine and cooking sherry for this recipe and it tastes great with anyone you choose. For the mushrooms, I use baby bellas, and white button mushrooms. You can use what you want and as many different varieties as you'd like. I cook fettuccinie to use with this recipe.

Chicken Marsala Recipe

Ingredients

• 1/4 cup flour
• 1/4 tsp salt
• 1/8 tsp freshly ground, black pepper
• 1/2 teaspoon dried oregano
• 1 pkg chicken tenderloins skinless
• 4 Tbsp olive oil
• 1/2 cup Marsala wine
• 1 cup sliced mushrooms
• 1/2 cup chicken stock
• 1/2 lemon

Directions

1. Mix together the flour, salt, oregano, and pepper.

2. Pound the chicken breasts gently (with the flat side of your meat mallet) until thin.

3. Dredge chicken in mixture until well coated.

4. On medium-high, heat up the olive oil and brown the chicken on both sides. Then put chicken onto a plate.

5. Pour wine into the oil and warm. Mix in the mushrooms, chicken stock and juice of the lemon. Turn the chicken over to get it well coated with the sauce. Simmer for 20 minutes.

6. Serve with pasta of choice. Sprinkle with Parmesan cheese.