RHONDA MARKO / FOOD BLOGGER
4 boneless chicken breasts liberally dusted with flour
2 tablespoons olive oil
2 cups assorted mushrooms, sliced
2 to 4 garlic cloves, finely chopped
1 cup Marsala wine
1/2 cup chicken broth
1 teaspoon dried oregano
1/4 cup chopped parsley (optional)
Salt and freshly ground pepper
Directions:
Sprinkle Chicken with salt and pepper and dust liberally with flour. Heat the olive oil in a large skillet over medium heat. Add flour coated chicken cutlets and sauté on one side until golden brown, about 2 ] 3 minutes. Turn chicken and add mushrooms. Cook for 1 ] 2 minutes until the mushrooms cook slightly. Add garlic, oregano, Marsala wine, chicken broth, salt and pepper. Cook for 1 - 2 more minutes until sauce thickens. Adding the liquid to the warm olive oil and flour combination will create a beautiful, rich and thick sauce. Sprinkle with fresh parsley and serve over pasta. From www.MyMostRequestedRecipes.com
