Chicken Marsala
from Half Assed Kitchen
2 skinless, boneless chicken breasts
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon paprika and/or Old Bay spice
Olive Oil
2 cups sliced mushrooms
1/2 cup marsala wine (sold near the vinegar in your grocery store)
1/4 cup cooking sherry (ditto for the vinegar section)
In a shallow dish, mix the flour and spices. If using an electric stovetop, it's important to add olive oil to the pan and preheat on medium-high for at least 5 minutes. If using gas, no need to preheat.
Add coated chicken to olive oil in pan and lightly brown on both sides (uncovered). Remove from pan. If you're using high enough heat, there shouldn't be much juice left in the skillet.
Add mushrooms to the pan and cook until they get slightly golden and release their liquid. If water remains, drain. Pour in marsala and sherry. Add chicken pieces back to pan. Cover skillet and simmer chicken and mushrooms 10 minutes or so.
Serves 2. Goes nicely with oiled, salted and broiled red potatoes.