Yield: 6 servings.
4 boneless, skinless chicken breast halves
1/4 cup Wondra flour 1/2 teaspoon salt Freshly ground pepper to taste
1/2 teaspoon dried oregano
4 tablespoons each vegetable oil and butter or margarine
1 cup freshly sliced mushrooms
1/2 cup Marsala wine
1. Pound chicken breasts between sheets of plastic wrap until about 1/4-inch even-thickness.
2. Combine flour, salt, pepper and oregano. Dredge chicken pieces in flour mixture, shaking off excess.
3. Heat oil and butter in frying pan on medium heat. Cook chicken on medium heat for about 2 minutes on the first side, until lightly brown. Turn chicken over. Add the mushrooms to pan, spreading around the chicken. Cook chicken about 2 more minutes, until lightly browned on second side. Stir the mushrooms.
4. When chicken and mushrooms are lightly browned, add wine around chicken. Cover and simmer for about 10 minutes.
Recipe note: Marsala wine is made in Sicily, and like port and sherry, is a fortified wine.