About this recipe:This is a lighter version of one of my favourite dishes, chicken marsala. It's easy to make and perfect for a weeknight supper. Serve with rice or mashed potatoes.
4 tablespoons plain flour
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 boneless, skinless chicken breast fillets
1 tablespoon olive oil
75g mushrooms, sliced
125ml marsala wine
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Method Prep:10min › Cook:20min › Ready in:30min
In a medium bowl, stir together the flour, garlic salt, pepper and oregano. Dredge chicken in the mixture to lightly coat.
Heat olive oil and butter in a large frying pan over medium heat. Fry the chicken in the frying pan for 2 minutes or until lightly browned on one side. Turn chicken over and add mushrooms. Cook about 2 minutes, until other side of chicken is lightly browned. Stir mushrooms so that they cook evenly.
Pour Marsala wine over the chicken. Cover frying pan, and reduce heat to low; simmer for 10 minutes or until chicken is no longer pink and juices run clear.