Chicken Marsala

Ingredients

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
1/4 cup diced onions
1 1/2 teaspoon minced garlic
3 cups sliced mushrooms
3/4 cup Marsala wine
1/2 cup cooking sherry
1/4 cup heavy cream

Directions

In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
In a large skillet, melt butter in oil over medium heat. Saute onions and garlic for 2-3 minutes. 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. Add cream to sauce & cook for 5 minutes longer. Serve on top of Capellini or Angel Hair pasta.

*I found a recipe and made some changes to it, so this has my changes in it already. I have to admit that I THOROUGHLY enjoyed this dish, definite keeper!

For anyone concerned about the wine in it, the alcohol does cook out.