I realize that there is a TON of butter in this recipe, which makes it so good. The first time I made it, I followed the recipe to a T. Making it again and again, I tend to cut the butter in half, add some garlic, double the wine, sherry, and mushrooms, and add some flour to the sauce after to thicken it up (thanks mom for the recommendation!)
Chicken Marsala
1/4 C. flour
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. dried oregano
4 boneless chicken breast, pounded thin
4 T. butter
4 T. oil
1 C. sliced mushrooms
1/2 C. Marsala wine
1/4 C. cooking sherry
Mix flour, salt, pepper, and oregano (I mix it in a gallon bag) and coat chicken. In a large skillet, melt butter in oil over medium heat. Lightly brown chicken. Turn over and add mushrooms. Pour in wine and sherry. Cover and simmer 10 minutes or until chicken is cooked.
I also gave my sister-in-law this recipe to make when she was home for college over the summer. When I asked her how it turned out, she sent me a picture of her family licking the plates clean. Needless to say, they loved it!
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