Categories: Chicken
Ingredients
- 4 chicken breasts
- 1 cup flour
- Salt and pepper, to taste
- 1 tbsp oregano
- 2 tbsp olive oil
- 1 tbsp butter
- 2 cups Marsala wine
- 3 cups chicken stock
- 1 1/4 cups sliced fresh mushrooms
- 4 minced garlic cloves
- 16 oz. cooked linguini
Directions
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Place chicken breasts one at a time between 2 sheets of waxed paper. Pound until they are about 1/4" thick.
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In a small bowl, combine flour, salt, pepper and oregano.
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Dredge chicken in flour until coated thoroughly.
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Heat the olive oil and butter in a large skillet.
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Fry chicken breasts until they are almost fully cooked, about 3 minutes each side. Remove from pan.
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Deglaze the pan with the wine. Make sure to scrape all the brown bits on the bottom of the pan and mix with the wine.
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Add chicken stock, mushrooms, and garlic. Cook the broth on medium-high for 10 minutes, or until the sauce has been reduced by half.
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Add chicken breasts back into the pan and cook for another 10 minutes. The sauce should become thick.
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Serve over pasta.