Chicken Marsala #665 9/03

Categories:
poultry, ToTryAgain

1/4 cup cake flour
1/2 teaspoon Salt
1/2 teaspoon pepper
1/2 teaspoon oregano
1/4 cup Butter
2 medium boneless chicken breasts; pounded
1 cup mushroom; sliced
1/2 cup marsala wine
1/4 cup cream (heavy)
mozzarella cheese; shredded

Combine flour, salt, pepper, and oregano in a shallow bowl. Heat butter in a skillet. Dredge chicken breasts in flour and brown on both sides in skillet. Chicken may be cut into smaller pieces for ease of browning. Remove and keep warm. Saute mushrooms in pan. Deglaze pan with marsala wine. Add the cream. Return chicken to skillet and simmer about 4 minutes. Sprinkle mozzarella cheese on top and cover dish and simmer another minute to melt the cheese. Serve this over couscous.

Contributor: Newspaper

Yield: 2 servings