I’ve mentioned before that I am in love with oregano. This recipe was introduced to me by my mom, and it’s become one of our favorites! It’s definitely not “health food,” since you need 1/2 stick of butter and 1/4 cup of olive oil, but it’s so darn delicious! You start by browning the chicken, then make a gravy and add mushrooms. It’s savory, with a deep flavor that comes from the Marsala wine and sherry, and I’m sure it will soon become one of your favorites, too!
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 tsp dried oregano
- 1 lb boneless skinless chicken – you can use thin-sliced breasts, but I prefer tenderloins
- 4 tbsp butter
- 4 tbsp olive oil
- 1/2 cup Marsala wine
- 1/4 cup cooking sherry
- 1 tsp bouillon granules
- 1/2 cup water
- 1 cup canned sliced mushrooms (drained)
On a plate, mix together flour, salt, pepper, and oregano. Coat chicken pieces in flour mixture. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces until cooked, then remove from pan. Add the remaining flour mixture to the butter and oil, and whisk for 1 minute. De-glaze the pan with the Marsala wine, sherry, bouillon granules, and water (whisk to break up lumps and scrape up all the yummy bits from the bottom of the pan). Add mushrooms, and return chicken to the pan. Heat to a simmer; add a bit more wine if it gets too thick. Serve with noodles.
Even my kids gobble this up, and they’re not too enthusiastic about dishes with gravy. Tonight, Monster even helped me by adding the water and the mushrooms! Peach kept shoving so much chicken in her mouth that she was gagging… but never let a piece escape! I think what I like best about this dish is that it tastes like it was a lot of work, but it wasn’t. It doesn’t use any extra pots or pans, either! That’s a mark of a good dish in our house. So serve this up for a fancy Saturday night dinner or a usual Wednesday night supper – it’s sure to be a hit!