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Growing up I can remember the first time I took a bite of Chicken Marsala and I was hooked from then on. I do not know why with my love for the flavorful meal I make it but once in a blue moon. I love mushrooms and the way the wine gets soaked into the mushroom giving it that really tasty flavor that makes me really feel at peace making sure I don’t rush the bites. Now that is a great meal when everyone slows down long enough to actually enjoy the flavor. If you feel like making a dish that will create not just smiles but …Oh My God, conversation at the table….this is your entree.
Temecula Valley have a great weekend as I am off to Baron’s Market to get myself the perfect ingredients for my favorite meal. Let me know on facebook if you chose to make it and how it was recieved. I already know, but its always nice to know your recipies made some people happy. CAIO!.
1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves – pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry, I put in almost a half cup