Olive Garden’s Chicken Marsala Knockoff
4 boneless, skinless chicken breast halves, pounded .25 inch thick
1/4 cup unbleached flour
Salt to taste
1/8 teaspoon freshly ground black pepper
1/2 teaspoon oregano
4 tablespoons light cooking oil
4 tablespoons butter substitute
1 cup fresh mushrooms, sliced
1/2 cup Marsala wine
Combine unbleached, flour, pepper, oregano, and desired salt and blend well.
Heat the light oil and butter substitute in a skillet until bubbling lightly.
Dredge the skinless chicken in the flour and shake off the excess. Cook the chicken on medium heat for about 2 minutes on the first side, until lightly brown. As you turn the breasts to the second side to cook, add the mushrooms around the chicken pieces.
Cook about 2 minutes more, until lightly browned on the second side. Stir in mushrooms. When the second side becomes lightly browned, add the Marsala wine around the pieces.
Cover the pan and simmer for about 10 minutes.
Serve with wine, salad, and fresh bread for a perfect Italian meal.
Tonight, I’m serving with, fresh asparagus, garden salad, home baked bread, and fruit compote.