Chicken Marsala
1/4 c. all purpose flour
1/2 tsp. salt
1/2 tsp. oregano
1/4 tsp. ground pepper
2 tbsp. The Spicy Olive’s Wild Mushroom & Sage Olive Oil
3 tbsp. The Spicy Olive’s Organic Butter Olive oil
4 skinless, boneless chick breast halves, pounded 1/4″ thick
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup The Spicy Olive’s Sherry Reserve Wine Vinegar
In a shallow dish, mix together the flour, salt, oregano and pepper. Coat chicken pieces in flour mixture. In a large skillet, heat Butter Olive Oil with the Wild Mushroom & Sage Olive Oil over medium heat. Place the chicken in the pan and lightly brown. Turn over chicken and brown on the other side. Add mushrooms to pan and saute.
Pour in Marsala wine and sherry wine vinegar. Cover skillet and simmer chicken for 10 minutes, turning once, until no longer pink and juices run clear.
This is easy enough for a week night but elegant enough for company! Serve with red skin potatoes roasted in The Spicy Olive’s Herbes de Provence Olive Oil. Delicious!
