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Ingredients

30 m servings 448 cals
Original recipe yields 4 servings
Note: Recipe directions are for original size.
  • 1/4 cup all-purpose flour for coating
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano
  • 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
  • 4 tablespoons butter
  • 4 tablespoons olive oil
  • 1 cup sliced mushrooms
  • 1/2 cup Marsala wine
  • 1/4 cup cooking sherry
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  • Add all ingredients to list
  • 1/4 cup all-purpose flour for coating
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano
  • 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
  • 4 tablespoons butter
  • 4 tablespoons olive oil
  • 1 cup sliced mushrooms
  • 1/2 cup Marsala wine
  • 1/4 cup cooking sherry
  • Add all ingredients to list
  • Add all ingredients to list
  • Directions

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    • Prep

      10 m
    • Cook

      20 m
    • Ready In

      30 m
    1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
    2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

    Footnotes

    • Partner Tip
    • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

    Nutrition Facts


    Per Serving: 448 calories; 26.6 g fat; 13.3 g carbohydrates; 28.8 g protein; 99 mg cholesterol; 543 mg sodium. Full nutrition



    Source: allrecipes.com