Chicken Marsala

I made this recipe for Chicken Marsala the other night for dinner when my cousin came over. I was trying to think of something I could make with chicken since it she was coming over for dinner the night before my weigh-in. I sent her a text asking her if she liked mushrooms, because well, if you don't like mushrooms then a dish like Chicken Marsala might not be for you! Obviously she said yes!

What You Need:
1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black 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 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry

The Steps:
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; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

The Verdict:
YUM! A huge hit all around! This was delicious and so incredibly fast and easy to make. I served it with linguine, cooked just under al dente and then I transferred the linguine into the skillet that the chicken and mushrooms were in so the pasta could soak up the sauce. I actually regretted making this on the night before a weigh-in because it was so hard not to grab seconds! I am one of those "don't like mushroom" people and I still LOVED it, for me my dislike of mushrooms is a texture thing so it's no big deal for me to pick them out, which is EXACTLY what I did. Now if you're like my friend Ben you won't go near this dish with a 10 foot pole!

I cannot wait to make this one again. Especially since it was pretty much one of the easiest dishes that tasted gourmet I have made in a long time! Oh and to add the veggie factor, I roasted some fresh green beans in the oven, sprinkled with a little kosher salt and drizzled in olive oil (bake at 400 for about 10 minutes!).