2 chicken breasts
1/2 cup flour
Salt and pepper
4 Tablespoons butter, separated
1/2 onion chopped
4 ounces mushrooms, sliced (I used baby portabellas)
1/2 cup dry Marsala wine
1/2 cup chicken broth
2 Tablespoons fresh oregano, chopped
Mix flour with one teaspoon each of salt and pepper.
Pat chicken dry with paper towel, then coat in flour.
Brown chicken in two tablespoons of butter in a medium frying pan. Cook four to five minutes on each side. Remove from pan.
In the same pan that the chicken was cooked in, melt last two tablespoons of butter. Saute mushrooms and onion with salt and pepper for ten minutes, or until onions are translucent and mushrooms are soft and brown.
Pour in wine, scraping the bottom of the pan. Let reduce by half over medium heat. This should only take five minutes.
Add chicken back into the pan, along with chicken broth and oregano. Let cook for 15 minutes, or until the internal temperature of the chicken is 165*. If too much of the sauce evaporates, add a little more chicken broth.
Serve with roasted potatoes, fettuccine or egg noodles. Top with parsley, if desired.