Chicken Marsala



  • 4 skinless, boneless chicken breasts
  • 1/2 cup flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1 tablespoon dried oregano
  • 1 teaspoon garlic powder
  • 4 tablespoons butter
  • 4 tablespoons olive oil
  • 2 10-ounce packages of crimini mushrooms, sliced
  • 2 cups marsala wine


1) In a shallow dish, mix together flour, salt, pepper, oregano and garlic powder.

2) Coat chicken in flour mixture.

3) In a large skillet melt butter in olive oil over medium heat.

4) Place chicken in pan and lightly brown for five minutes on first side. Turn and brown five minutes on the second side. Add mushrooms and pour in wine. Cover skillet and simmer chicken for 15 minutes, turning once until no longer pink and juices run clear.


Until next time, Kris