- ⅓ cup all-purpose flour
- 1 teaspoon garlic salt
- 1 teaspoon onion powder
- ½ teaspoon ground black pepper
- 1 ½ teaspoon dried oregano
- 4 boneless, skinless chicken breasts
- 6 tablespoons More Than Olives Arbequina Extra Virgin Olive Oil
- 2 tablespoon butter
- 1 ½ cup fresh mushrooms, sliced
- ½ yellow onion, chopped
- ½ – 1 cup Marsala Wine
- ½ – 1 cup chicken broth
Cut each chicken breast into long thin slices at least ⅓” in thickness. In a shallow bowl, stir together the flour, garlic salt, onion powder, pepper, and oregano. Dredge each piece of chicken in the mixture to lightly coat each side. Set aside.
You will cook the chicken slices in batches, making sure not to crowd the pan. Drizzle some Arbequina Olive Oil into a large skillet over medium heat. Add some of the chicken and cook until lightly browned on both sides. Move the chicken to a large side plate. Repeat this process until all the chicken is browned.
Add more Arbequina Olive Oil to the pan along with the butter. Add in the onions and mushrooms. Sauté about 2 minutes, stirring often. Add the browned chicken back into the pan.
Add in the Marsala wine and chicken broth, starting with just ½ cup of each. Add more as needed, enough to cover the chicken. Cover the skillet and reduce the heat to low; simmer for 5-10 minutes to create a rich sauce for the chicken and mushrooms. If sauce should become too thick from the flour, add a bit more chicken broth to thin it.
Spoon your Chicken Marsala onto a serving platter, topping it with the mushroom sauce or individually plate. Serve while hot.