This dish is yummm-o!!! Enjoy!! I will say that I subsituted the Marsala Wine for white cooking wine because it is easier to find in the store and that is what I had on hand. Also, I sub-ed the sherry for chicken broth. The same amt that it calls for, for the orginal ingredient.
This is what I added additionaly because I like my sauce thick, I will add either a can of cream of mushroom OR (not both) of a 1/2 cup of whipping cream and let it simmer until sauce thickens. You welcome to try it my way or follow the recipe as directed. The items I used are usually items you would have in your pantry and you can make a meal out of it if you don't have sherry or marsala wine.
http://allrecipes.com/Recipe/Chicken-Marsala/Detail.aspx
Here is the link copy and paste. ^^
Ingredients
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
Directions
In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
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