Chicken Marsala

with Assorted Mushrooms

and Buttered Orzo

Yield:4  

Ingredients:

4 large  1/4" thick chicken cutlets (boneless skinless breast)

1 tablespoon dried oregano, divided

1 teaspoon salt, divided

1 teaspoon black pepper, divided

1/2 cup all purpose flour

2 tablespoons Extra Virgin Olive Oil

8 ounce assorted mushroom ( shiitake, Oyster, Baby Bello)

trimmed and sliced

2 tablespoon chopped garlic

1/2 cup of Marsala Wine

1 tablespoons lemon juice ( juice of a large 1/2 lemon)

3/4 cup chicken broth

-Pat the cutlets dry. Season on both sides with 1 1/2 teaspoon dried oregano, 1/2 teaspoon salt and 1/2 teaspoons black pepper

-Coat the cutlets with flour, dust off the excess; set aside

-Heat tablespoons olive oil in a large skillet or sauté pan with a lid.-

-Brown  the cutlets on each side, about 3 minutes; set aside on a plate.

-Using the same pan, add more olive oil if needed. Add the mushrooms and sauté briefly, then add the garlic, and the remaining  oregano, salt and pepper, and add 2 teaspoon flour.  Cook for another 3 minutes.

-Now add the Marsala Wine, and cook briefly to reduce just a little; then add the lemon juice, and chicken stock.

-Bring the liquid to a boil, then add the chicken back into the pot. Stir and Cook over high heat for 3 minutes; than reduce the heat to med-low. Cover and cook for another 8 minutes, until the chicken is totally cooked.

-Served with pasta or rice, also zucchini noddles are good.