Easier Chicken Marsala

Recipe View 2 mins In a shallow dish, whisk together the flour, garlic salt, black pepper, and oregano. (2 minutes)

Recipe View 5 mins Dredge each chicken breast in the flour mixture, ensuring it's lightly and evenly coated. Shake off any excess flour. (5 minutes)

Recipe View 2 mins Heat the olive oil and butter in a large skillet over medium heat until the butter is melted and the pan is shimmering. (2 minutes)

Recipe View 1 mins Carefully place the dredged chicken breasts in the hot skillet, being careful not to overcrowd the pan. (1 minute)

Recipe View 3 mins Cook the chicken for about 2-3 minutes on the first side, until lightly browned. (3 minutes)

Recipe View 3 mins Flip the chicken breasts and add the sliced mushrooms to the skillet around the chicken. Cook for another 2-3 minutes, stirring the mushrooms occasionally, until the chicken is browned on the other side and the mushrooms are softened. (3 minutes)

Recipe View 2 mins Pour the Marsala wine over the chicken and mushrooms. Bring the sauce to a gentle simmer, scraping up any browned bits from the bottom of the pan. (2 minutes)

Recipe View 10 mins Reduce the heat to low, cover the skillet, and simmer for about 8-10 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). The juices should run clear when pierced with a fork. (10 minutes)