Chicken Marsala

First off let me say Happy Friday!  Amen for the weekend coming!  Second I have some news!  I found out Monday I am pregnant!  This will be my second child and we are all very excited!  I don't care if it's a he or a she...I just want a healthy baby.  My little guy will be a fantastic big brother and we are really looking forward to this summer!  I guess we will see how my blog direction goes in terms of cravings, sickness, and musings.

So anyway, let me admire this Chicken Marsala. This is one of my husband's favorites. He orders this when we are out and they have it on the menu.  I have never made it until the other day or even had it.  When we are usually out and he orders this and I am a pasta lady so I order me some pasta.  I found this recipe on Olive Garden's website.

Chicken Marsala

Ingredients:
4 ea Chicken half-breast, boneless & skinless
1/4 cup(s) Flour
1/2 tsp Salt
Pepper to taste
1/2 tsp Oregano, dried
4 Tbsp Oil
4 Tbsp Butter (or margarine)
1 cup(s) Fresh Mushrooms, sliced
1/2 cup(s) Marsala wine

Pound chicken breasts between sheets of "Saran Wrap" until about 1/4" even-thickness.  Combine flour, salt, pepper and oregano, blend.  Dredge chicken pieces in the flour, shake off excess.  Heat oil and butter in frying pan over medium heat.  Cook the breasts on medium heat for about two minutes on the first side, until lightly brown.  Turn breasts over to second side to cook, add the mushrooms around the chicken breasts.  Cook breasts about two more minutes, until lightly browned on the second side, stir the mushrooms.  When lightly browned, add Marsala around the chicken pieces, cover and simmer for about ten minutes.  Transfer to serving plate.

I must add...my favorite part of this recipe was pounding the chicken!