Quick and easy, and a very romantic dinner too! This dish can also be made with veal.
4 ea.boneless, skinless chicken breasts, pounded to ¼ to ½ inch thickness
¼ c. olive oil
1 clove garlic, finely chopped
½ tsp.oregano
sea salt and pepper to taste
2 c. sliced portabella mushrooms
1 c. Marsala wine
¼ c. chicken stock
1 tsp. corn starch
Heat the olive oil in a skillet over medium heat. Saute the garlic in the olive oil for about 2 minutes before adding the chicken. Lay the chicken breasts in a single layer in the skillet, cooking until browned on each side. Remove the chicken breasts from the skillet and cover them to keep warm. Add the mushrooms and saute them until they are nicely browned. Warm the chicken stock in the microwave and whisk in the corn starch until there are no lumps. Add the Marsala wine to the pan, then the thickened chicken stock. Add the chicken breasts back to the skillet, reduce the heat to low and cover to heat through. Serves 4.
