- 4 boneless chicken breast halves; skin removed, pounded to an even 1/4-inch thickness
- 1/4 cup sifted all-purpose flour
- 1/2 teaspoon dried leaf basil, oregano, or Italian herbs
- 1/4 cup olive oil
- 4 tablespoons butter
- 1 cup sliced fresh mushrooms
- 1/2 cup Marsala wine
Combine flour, salt, pepper and oregano (or basil or Italian herbs) and blend well. Heat the oil and butter in a skillet until bubbling lightly. Dredge the chicken in the flour mixture and shake off the excess. Cook the chicken over medium heat for about 2 minutes on the one side, or until lightly browned. As you turn the chicken breasts to the second side to cook, add the mushrooms around the chicken pieces. Cook for about 2 more minutes, until lightly browned on the second side. Stir the mushrooms. When the second side is lightly browned, add the wine around the chicken pieces; cover the pan and simmer for about 10 minutes.