Chicken Marsala

A dinner this good probably should have been served at a table. Sadly, we don't always use the table as you can see this plate presented on Tod's lap...He was impressed anyway and said "you need to take a picture"

Chicken Marsala and Roasted Potatoes

Ingredients
8 chicken breasts, boneless & skinless - Cut across so you have thin pieces
1 cup flour
Salt to taste
Pepper to taste
1 teas Dried oregano
8 Tbsp oil
8 Tbsp butter or margarine
2 cups fresh mushrooms, sliced
2 cups Marsala wine

Procedures

1. POUND chicken breasts between sheets of plastic wrap until about 1/4" thickness.
2. COMBINE flour, salt, pepper and oregano in a mixing bowl. Dredge chicken pieces in the flour, shaking off any excess.
3. HEAT 2 Tb oil and 2 Tb butter in a skillet over medium heat. Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned. Turn breasts over to cook other side. Set the chicken aside and continue to sear the outside of the remainder of chicken, adding oil and butter as needed. When all the chicken has been seared (or browned) then add mushrooms. Add Marsala wine around chicken pieces. If you want a stronger Marsala taste - which Tod does - I'll reduce 4C of Marsala to two cups before adding to chicken by simmering in a pot first.
4. COVER and simmer for about 15 minutes or until chicken reads 180 degrees or higher.
5. TRANSFER to serving plate.

To complete this "Olive Garden" style dinner, I would add the Roasted Potatoes. I put 6-8 potatoes (punctured) in the microwave, covered and hit the baked potato button. This quickly pre-cooks them. I then slice up the hot potatoes into chunks, place in a large zip-lock bag with a package of French onion soup mix, 1/4 C olive oil, 1 teaspoon rosemary, 1/2 teaspoon pepper and some chunky veggies like onions and bell peppers. Shake it all up, place on a cookie sheet and brown the potatoes and veggies in a 425 degree oven for about 15 minutes.