A classic Italian dish of breaded and sautéed chicken cutlets in a buttery mushroom and Marsala wine pan sauce.
4 boneless, skinless chicken breast halves
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 tablespoon ground black pepper
1/2 teaspoon dried oregano
1/4 cup olive oil
1/4 cup butter or margarine
1 cup sliced fresh mushrooms
1/2 cup Marsala wine
1/4 cup white cooking sherry
- Pound chicken breasts between two sheets of waxed paper until 1/4-inch thick. Set aside.
- In a shallow dish or bowl mix together the flour, salt, pepper and oregano.
- Dredge chicken in flour mixture, shaking off excess flour.
- Heat oil and butter in a large skillet over medium-high heat until hot; cook chicken until golden brown, about 2 to 3 minutes per side. Transfer to heated serving platter; keep warm.
- Add mushrooms to skillet and cook for about 2 minutes, stirring occasionally. Add wine and sherry and reduce volume by half over high heat, stirring up any browned bits from bottom of skillet. Pour sauce over chicken and serve.
Makes 4 servings.