Easy Chicken Marsala
The variations for cooking Chicken Marsala are almost endless, however, this is the version I prefer. An old boyfriend of mine used to cook this for me, and I have kept the recipe (but not any of the old boyfriends). 4 boneless skinless chicken breasts, cut in to strips 1/4 cup flour 1 teaspoon dried leaf basil, oregano, or Italian herbs (I use basil) 1/4 cup olive oil 4 tablespoons butter 1 cup sliced mushrooms (I use canned for this) 1/2 cup Marsala wine Combine flour, salt, pepper and basil 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 a few minutes on the first side, or until lightly browned. When you turn the chicken breasts to the second side to cook, add the mushrooms around the chicken pieces. Cook for a few more minutes, stirring the mushrooms. When the second side is lightly browned, add the wine around the chicken pieces; cover the pan and s...