I loved Italian food long before I met hubby. I'm also a creature of habit. When I find a dish that I absolutely adore I will try it every time I go out to find who makes it best. Unfortunately for this recipe no one makes it quite like it was originally made and I was forced to make my own recipe. I also found out that I have to hide the wine or hubby makes it disappear without benefit of the recipe/meal LOL.
- 1/4 cup all-purpose flour
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground white pepper
- 1/2 teaspoon dried oregano
- 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
- 4 tablespoons butter
- 4 tablespoons olive oil
- 1 small white onion, sliced into thin rings and then separated
- 1/2 pound mushrooms, sliced thin
- 1 tablespoon lemon juice
- 1/2 cup Marsala wine
- 1/4 cup sweet cooking sherry
- With a mortar and pestle grind the oregano.
- Sift together the flour, salt, pepper and oregano.
- Coat the chicken pieces well with the flour mixture.
- In a heavy skillet, heat oil and butter.
- When oil and butter is hot, saute' onions and mushrooms until just caramelized.
- Set aside onions and mushrooms and place chicken breasts in skillet and brown on both sides about 6 minutes per side over medium heat. Remove and set aside, but keep warm.
- To the skillet, add the wine, lemon juice and sherry. Stir, reduce heat, and cook for about 10 minutes until the sauce is partially reduced and begins to thicken.
- Return onions and mushrooms to the skillet.
- Plate chicken breasts.
- Spoon sauce over the chicken.
- Cover and cook over low heat for about 5-10 minutes or until chicken is done.
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