Italian Chicken with Mushroom and Wine Sauce | People Magazine

Italian Chicken with Mushroom and Wine Sauce

By Vera Fourie


¼ Cup Flour
½ Teaspoon Salt
¼ Teaspoon Black Pepper
½ Teaspoon Dried Organo
4 x Chicken breasts, Boneless and pounded ¼ inch thick
4 x Tablespoons butter
4 x tablespoons Oil
1 x Cup mushrooms, sliced
½ x Cup Marsala Wine
¼ x Cup Cooking Sherry

IN a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in the flour mixture. In a large skillet, melt butter in oil over medium heat. Add the chicken and brown on both sides. Remove the chicken then brown the mushrooms in the same pan. Pour in wine and sherry. Put the chicken back in the skillet, cover and simmer chicken for approximately 10 minutes, turning once, until no longer pink and juices run clear. Serve.



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