OLIVE GARDEN CHICKEN MARSALA

      Title: OLIVE GARDEN CHICKEN MARSALA
  Categories: Chicken, Copycat
       Yield: 4 Servings
  
            WALDINE VAN GEFFEN
            VGHC42A-----
       4    Chicken half-breasts; pound
            -1/4" thick -- skinned &
            Deboned
     1/4 c  Wondra flour
     1/2 ts Salt
     1/2 ts Oregano
       4 tb Oil
       4 tb Butter/margarine
       1 c  Fresh mushroons -- sliced
     1/2 c  Marsala wine
  
   Combine flour, salt, pepper and oregano and blend well. Heat the oil
   and butter in a skillet until bubbling lightly. Dredge the 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 more minutes, until lightly browned
   on the second side. Stir the mushrooms. When the second side is
   lightly browned, add the wine around the pieces, cover the pan and
   simmer for about 10 minutes. Source: The Olive Garden.
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