Ingredients
1/2 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves
7 tablespoons butter
6 tablespoons olive oil
2 cups white button mushrooms, sliced
1 shallot, diced
3/4 cup Marsala wine
4 cloves of garlic, minced
1/3 cup tablespoons chicken stock
1/3 cup half and half
1 large freezer bag
Directions
1. Place flour, salt, pepper, and oregano in the freezer bag and shake to mix. Place the chicken pieces in the bag, shake to coat, and place the bag flat on a counter and pound the chicken until 1/4 inch flat.
2. In a large skillet, melt 5 tablespoons of butter in 5 tablespoons of olive oil over medium heat and place chicken in and lightly brown. Turn over chicken and add wine. Cover skillet and simmer chicken for 10 minutes and turn once, until no longer pink and juices run clear.
3. In a skillet melt 2 tablespoons of butter in 1 tablespoon of olive oil over medium heat and add mushrooms and the shallot. Cook for 10 minutes.
4. Remove chicken from large skillet and add garlic, chicken broth, and half and half to the sauce in the skillet and cook for 5 minutes.
5. Add the chicken back to the large skillet for 2 minutes to reheat. Add mushrooms and shallots to serve.
6. Add the chicken back to the large skillet for 2 minutes to reheat. Add mushrooms and shallots to serve.