4 Chicken breast, boneless skinless 2 tablespoons Olive Oil 1 tablespoons Butter or margarine 1 7 oz can sliced mushrooms-drained 1/2 cup Marsala wine 1/2 cup Flour Dash salt & pepper (to taste)
Heat the oil and butter in a skillet. Combine flour, salt and pepper and blend well. Pound chicken and dredge in the flour and shake off excess. Cook the chicken on medium heat for about 5 minutes, turn and cook about 5 more minutes. Stir the mushrooms in, cook 2 more minutes, add the wine, cover the pan and simmer for about 10 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user MOTORCITYNANA.