Impromptu Dinner Party

Mushrooms simmered in wine...a hint of cream...subtly flavored with oregano, marjoram and lemon peel.  Need I say more?

Dani's Marsala

• 4 boneless skinless chicken breasts
• 1 cup all purpose flour 
• 2 cups baby bella mushrooms
• 2 tbsps olive oil
• 4 tablespoons butter
• ¾ cup Marsala cooking wine
• ¾ cup low sodium chicken stock
• 2 tablespoons heavy cream
• 3 tsp oregano, sweet basil, lemon peel and marjoram spice blend
• salt and freshly ground black pepper

Melt 2 tbsps of butter and whisk in 1tsp spice blend.  Dredge Chicken in butter.

Combine flour with 1 tsp spices.  Dredge chicken in flour mixture. Reserve remaining flour for sauce.

Heat the oil over medium-high heat.  Add chicken when the oil is hot. Fry chicken for 6 minutes on each side golden brown.  Transfer chicken to a glass baking dish and bake at 350 degrees for 15 minutes.

Melt remaining butter over medium heat. Add mushrooms and sauté until browned.  Add wine and chicken stock.  Bring to a simmer.

Whisk in flour, cream and 1 tsp spice blend.  Add salt and pepper to taste. Pour mushrooms and sauce over chicken and serve.