First, mix together about 1/4 cup of all purpose flour, 1/2 teaspoon of salt, 1/4 teaspoon of freshly ground black pepper and 1/2 teaspoon of dried oregano in a bowl.
Then, coat the pieces of chicken in the flour mixture. In the recipe, it called for 4 skinless, boneless chicken breast, each pounded into 1/4 inch thick. Both Kevin and I prefer dark meat to white, so I used boneless chicken thighs instead. After coating the chicken pieces, set them aside.
In a large pan, melt about 4 tablespoons of butter in about 4 tablespoons of olive oil.
Place the chicken in the pan and lightly brown it.
Turn the chicken pieces over and add in about 1 cup of sliced mushroom.
Allow it to cook for a bit then pour in about 1/2 a cup of chicken stock.
Next goes in about 1/2 a cup of Marsala wine.
Cover the pan and allow the chicken to simmer for about 10 minutes, turning it once. You know that it's done when the sauce thickens, the chicken is no longer pink and the juices run clear.
I served the Chicken Marsala with a side of instant Lipton Herb Rice and some Italian Green Beans with Parmesan cheese. I just love this recipe, it's so easy to make and it tasted really good!