Chicken Marsala from big oven

Ingredients

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4 Chicken boneless skinless half-breasts (pounded to even thickness)

1/3 cup flour

1/2 teaspoon Salt

1/2 teaspoon Oregano

4 tablespoon Olive oil

4 tablespoon Butter

1 clove Garlic

1 cup mushrooms (fresh, sliced)

1/2 cup Marsala wine

Italian parsley

Preparation

Combine flour, salt, and oregano in a shallow bowl.

Heat the oil, butter, and garlic in a skillet. Dredge the chicken in the flour mixture and place in skillet.

Saute the chicken on medium heat for about 2 minutes on the first side, until lightly brown. Flip the breasts and add the mushrooms around the chicken pieces. Saute chicken until cooked completely .

Remove chicken from skillet and place on serving plate(s). Add the wine to the mushrooms and simmer until liquid is reduced by half. Season with salt and pepper.

Spoon mushrooms and sauce over chicken, garnish with Italian parsley and serve.