CHICKEN MARSALA
by Keith Bremner

1/4 cup all-purpose flour for coating
1/3 teaspoon salt, or less
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
1 tablespoon butter, or slightly less
2 tablespoons olive oil, or slightly less
1 cup sliced or quartered mushrooms
1/2 cup Marsala wine, (worth getting the good stuff imported from Sicily!)
1/4 cup cooking sherry

Directions:

1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.

2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; 1 simmer chicken 10 minutes, turning once, until no longer pink and juices run clear. Serve with your fave steamed veggies.

Makes 4 servings

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