Chicken Marsala

Source: adapted from All Recipes Cookbook

Ingredients for two:
2- chicken breasts (one will do if it's a larger breast) pounded out
1/4 cup flour
dash of salt
dash of pepper
1/2 t dried oregano
1 T butter
1 T olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine- found by the vinegar
1/4 cup cooking sherry- found by the vinegar

1. In a shallow dish (I normally use a pie pan) mix flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.

2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan and lightly brown them. Turn chicken pieces and add mushrooms. Pour in wine and sherry and cover. Simmer chicken 10 minutes, turning once or until no longer pink and juices run clear.

Suggestions: I have also used turkey breast in place of the chicken and it turned out great. When you are pounding the chicken, place plastic wrap over them to help with clean up and to not make an e coli mess in your kitchen. The pounding will help with cooking time. Feel free to double or even triple the amount of mushrooms you use and add more sherry and Marsala for a more intense flavor. Serve with green beans, side salad, mashed potatoes (the gravy from the Marsala is wonderful) or even some summer fresh tomatoes.

Some facts about button mushrooms:
*a 5 oz serving has more than 50% of the daily value for the cancer fighting trace mineral selenium, 40% of the daily value for riboflavin and 35% of copper.
*Mushrooms also contain an antioxidant called L-ergothioneine. In studies, this antioxidant seems to act as a metabolic energy enhancer, stimulating the breakdown of sugar in red blood cells and mimicking caritine in its ability to transport fat into the mitochondria of the cells where the fat can be burned for energy. (What over-the-counter weight loss supplements promise)

Source: Jonny Bowden, Ph.D.