1
Pound chicken breasts to a 1/4 inch thickness between two sheets of plastic wrap.
2
Combine flour, oregano, & black pepper on a plate or in a bowl.
3
Dredge chicken breasts and set aside.
4
Heat oil on medium heat in a large skillet.
5
Saute mushrooms until softened, about 6-8 minutes. Remove from skillet and set aside.
6
In the same skillet, cook chicken breasts for 6 minutes, turning once half way through. Remove and keep warm.
7
Return mushrooms to skillet, add parsely and marsala wine.
8
Reduce liquid by about half.
9
Return chicken to skillet and cook for 1-2 minutes more.
Serve with seasonal veggies.
1 serving - 5 oz