Chicken Lemon Salad


1/4 c. all-purpose flour

1/2 tsp. salt

1/4 tsp. ground black pepper

1/2 tsp. dried oregano

4 skinless & boneless chicken breast halves, pounded to 1/4″ thick

4 tbl. butter

4 tbl. olive oil

2 whole containers sliced mushrooms

1 c. marsala wine

1/2 c. dry sherry


Coat the flattened chicken pieces in the flour, oregano, salt and pepper mixture in a plastic baggie. Melt butter and oil in a large skillet over medium heat. Place chicken pieces in the pan and lightly brown. Turn over chicken pieces and add mushrooms. Pour in wine and sherry. Cover skillet and simmer 10 to 30 minutes, turning once, until the chicken is no longer pink and the juices run clear. Serve with either egg noodles or boiled new potatoes.

Serves 4.

Additional Information

Posted by Chris on: Oct 31st, 2002, 09:06am


Share & Print

0 0 100 0

No Comments

Leave a Reply