Chicken and Mushroom Marsala

My husband loves chicken but rarely eats it out due to his rosemary allergies. Naturally, I try to prepare the best (and safest) chicken entrees I can for him to enjoy. As we all know, chicken can be kind of boring sometimes. With the right sauce, though, it can be really rich and surprisingly spectacular. Marsala wine and white button mushrooms really elevated this dinner and made it worth making!

Ingredients

4 chicken breasts

1 pound sliced button mushrooms

1 thinly sliced small white onion

2 tbsp chopped fresh parsley

1/2 cup marsala wine

1 cup chicken broth

1/2 cup all purpose flour

2 tbsp butter

2 tbsp olive oil

2 tsp dried oregano

salt and pepper

Wash and pat dry your chicken breasts. Mix the flour, oregano, salt and pepper and coat each chicken breast in the mixture. Heat your olive oil and butter in a medium sized saucepan. Once the oil is really hot, but not smoking, add the chicken.

Cook five minutes on each side, or just enough to brown. The chicken does not have to be completely cooked throughout as it will be cooked more later on. Remove the breasts and set aside.

Add the onions and mushrooms to the skillet, stirring until the liquid the mushrooms give off has evaporated. Throw in a tbsp of excess flour and mix until it has dissolved. This will thicken everything.

Add the marsala wine and stir until significantly reduced.

Add the chicken broth and chicken breasts into the pan. Let the breasts simmer over low heat for 15 minutes, turning the breasts over halfway through.

When finished, mix in the parsley for some nice color and fresh taste.