Easy Chicken Marsala

In a medium bowl, stir together
1/4 C flour,
1/2 t garlic salt
1/4 t black pepper
1/2 t dried oregano.

Dredge 4 boneless, skinless chicken breast halves
in the mixture to lightly coat.

(Butterfly the chicken so it cooks faster. 
Then brine the chicken in 1 T salt per 1 C water.
15 or 20 minutes is long enough if butterflied first.)

Heat 1 T butter and 1 T olive oil in a large skillet
over medium heat. Fry the chicken about two minutes, 
or until lightly browned on one side. Turn chickedn over.

Add 1C sliced fresh mushrooms. Cook chicken about 2 minutes,
or until other side is lightly browned. Stir the mushrooms 
so they cook evenly. 

Pour 1/2 C Marsal wine over the chicken.
Cover skillet and reduce heat to low.
Simmer for 10 minutes, or until chicken is no longer pink,
and juices run clear.

(the picture shows capers, and they work well also,
added with the Marsala. It also works to cook the chicken
completely before adding the mushrooms, remove the chicken
and keep warm, add mushrooms, brown lightly, add Marsala,
and serve the sauce separately or pour over the chicken.

We had this several times before, and 11/9/09.

From Crosby's in Concord.