This family-favorite chicken dish will please young and old alike. The mellow flavors of mushrooms and Marsala wine combine to make this a moist and succulent dish.
SERVES 4
• 2 tablespoons extra virgin olive oil
• 4 boneless and skinless chicken breasts, 6 ounces each,
• pounded with meat tenderizer tool
• 1 cup chopped, assorted wild mushrooms
• 1 shallot, chopped
• ½ cup Marsala wine
• ½ cup Chicken Broth
• ½ teaspoon dried oregano
1. Heat oil in a cast iron skillet over medium heat. Add chicken breasts and cook ten minutes, turning at halfway point. Remove from pan and tent with foil.
2. Add mushrooms to pan and cook for five minutes, stirring occasionally. Stir in the shallot and cook for one additional minute. Pour in the wine and broth and bring to a boil.
3. Reduce heat and simmer over a low flame for twenty minutes. Use a spatula to scrape browned bits from the surface of the pan and mix with liquid.
4. Place the chicken back in the skillet and cook for five minutes. Sprinkle with oregano.
