| Chicken Breasts | 8 | |
| Salt & Pepper | 1 tbsp. each | |
| Flour | 1/3 cup | |
| Butter | 3 tbsp. | |
| Olive Oil | 3 tbsp. | |
| Baby Portabella Mushrooms | 12 ounces, sliced | |
| Red Pepper Flakes | To taste | |
| Garlic | 4 cloves, chopped | |
| Onion (Sweet) | 1, thinly sliced | |
| Oregano | 1 teaspoon | |
| Dry Marsala Wine | 1 cup | |
| Chicken Stock | 1 cup | |
| Heavy Cream | 3 tbsp. |
Pound chicken breasts to an even thickness between wax paper, about 1/4 inch.
Sprinkle with salt and pepper, coat with flour on both sides.
Heat 1 tablespoon each of butter and oil in a large pan over medium heat.
Add chicken to pan (keep room between cutlets), cook for 3 minutes on each side. Set aside and keep warm.
Heat 1 tablespoon of butter and oil in the same pan over medium heat.
Add mushrooms, salt, pepper, red pepper flakes. Cook until mushrooms are slightly browned, then set aside.
Heat another tablespoon of butter and oil in pan over medium heat.
Add garlic, onions, oregano, cook until the onions caramelize, about 6 minutes.
Add mushrooms back to the pan. Add more salt if desired.
Off the stovetop, add in the Marsala wine and chicken broth. Place back on the heat and bring to a boil.
Simmer for 11 minutes until the sauce has thickened.
Put chicken in the pan and cook on medium high heat in the sauce for another 8 minutes.
Add in cream at the end, heat through.
Top with fresh oregano and serve with pasta, potatoes, or bread.
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