Chicken Marsala

This family-favorite chicken dish will please young and old
alike. The mellow flavors of mushrooms and Marsala wine
combine to make this a moist and succulent dish. SERVES
4

2 tablespoons extra virgin olive oil

4 boneless and skinless chicken breasts, 6 ounces

each,

pounded with meat tenderizer tool

1 cup chopped assorted wild mushrooms

1 shallot, chopped

½ cup Marsala wine

½ cup Chicken Broth (page 193)

½ teaspoon dried oregano

Heat oil in a cast iron skillet over medium flame. Add
chicken breasts and cook ten minutes, turning at halfway
point. Remove from pan and tent with foil.

Add mushrooms to pan and cook for five minutes, stirring
occasionally. Stir in shallot and cook for one additional