Chicken Marsala

Directions

1. 1
   Flatten chicken breasts (place between 2 pieces of plastic wrap and use rolling pin to flatten to uniform thickness).
2. 2
   Dredge breasts in flour with oregano, pepper and salt; shake off excess. Lightly brown in olive oil and butter.
3. 3
   Drain on paper towels. Set aside.
4. 4
   Saute mushrooms in remaining oil; remove from skillet. Pour over breasts.
5. 5
   Add lemon juice, chicken stock and Marsala to skillet and simmer.
6. 6
   Add about 2 tablespoons cornstarch mixed into 1/4 cup water and add to the skillet mixture.
7. 7
   Stir constantly until becomes thick and smooth.
8. 8
   Add 2 tablespoons butter and stir in.
9. 9
   Pour sauce over chicken and mushrooms.
10. 10
    Keep warm until you serve and garnish with lemon slices.