INGREDIENTS:
4 chicken breasts, pounded
flour (enough to coat the chicken)
salt/pepper/oregano
4 T butter
4 T olive oil
12-16oz sliced fresh mushrooms
3 or 4 shallots, chopped
4 t minced garlic
2c marsala wine
1c chicken broth
about 1/3c heavy cream
cornstarch (as needed)
(optional) serve over pasta
DIRECTIONS:
Put flour, salt, pepper, oregano in a ziplock bag. Put each piece of chicken in the bag and shake it up to coat the chicken.
In big skillet over med heat, melt the butter & olive oil. Add in the chicken and cook for a few min on each side, until the chicken is browned but still uncooked in the middle. Remove chicken and set aside.
In the same skillet, add the mushrooms, shallots, and garlic. Simmer for a while then add in the marsala, broth, and heavy cream. Thicken sauce with cornstarch if necessary (mix the cornstarch with some water before adding it in).
Add the chicken back in, cover, and simmer for 10-15min, until the chicken is done.
Serve over pasta if desired.
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