Wednesday, March 18, 2009


¼ c flour
1t garlic powder
½ t pepper
2 t oregano
4 chicken breasts, pounded and cut into palm-size pieces
1 T olive oil
1 T butter
1 pkg sliced mushrooms
½ c marsala wine
¼ c sherry with 2t cornstarch

Stir together flour, garlic powder, pepper, and oregano. Dredge chicken to coat. Heat olive oil and butter in skillet over med-high heat. Cook chicken for 2 min. Turn over and add mushrooms. Cook 2 min. Pour wine and sherry over chicken and stir. When it bubbles, reduce to low and simmer for 10 min. Serve over fettucini.

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