Chicken Marsala

4 skinless, boneless chicken breast halves

3/4 cup plane flour

1 tabelspoon dried oregano

1 teaspoon fresh cracked pepper

1 teaspoon sea salt

1 1/2 cups sliced mushrooms

1/4 cup extra virgin olive oil

1 large knob butter

1/2 cup marsala wine

1/2 cup sherry wine

METHOD

Lay out the chicken breast and pound out until 1/4 inch thick.

In a bowl, combine the flour, oregano, pepper and salt. Coat the chicken well with the flour mixture.

Preheat a pan for 1 minute. Add the oil and butter to the pan until the butter completely melts. Add the chicken to the pan and cook for about 3 minutes until golden. Turn the chicken over and add the mushrooms on the top of the chicken. Poor in the wine, then cover and simmer for 10-15 minutes.

Serve with steamed rice and a fresh salad.