Preparation time: 30 min
Cooking time: 20 min
2 chicken breasts, pounded thin
flour, spread on a plate
salt, pepper, garlic powder & oragano to season flour
1/4 cup olive oil
1/2 pound of mushrooms, sliced thin
1/2 cup Marsala wine
1/2 lemon, squeezed
2 tablespoons of butter
1/2 cup chicken broth
Salt and Pepper to taste
Heat olive oil in large saute pan over medium-high heat.
Coat both sides of the chicken breasts in seasoned flour, shake off excess flour and place in pan.
Saute chicken, turning once, until lightly browned on both sides. Remove and set aside.
Add mushrooms to the pan and saute until the juices release.
Add Marsala wine, and strir in all browning residues on the bottom and sides of the pan.
Add butter, chicken broth, squeeze of lemon, salt and pepper. Cook until the liquid is reduces by half.
Put the chicken back in the pan and cook until heated through.