Makes 2 servings

  • 2 ( 6-ounce) boneless skinless chicken breasts
  • 2 cups sliced fresh shiitake mushrooms
  • 3/4 cup marsala wine
  • 1 tbsp chopped fresh oregano
  • 2 tbsp unsalted butter
  • Garnish: chopped oregano
  1. Season chicken with 1/2 tsp kosher salt and 1/4 tsp ground black pepper.
  2. In a large saucepan, heat 1 tbsp olive oil over medium high heat. Add chicken; cook, turning once, until golden brown and a food thermometer inserted in thickest portion registers 165*, 7 to 8 minutes per side. Remove from pan; cover with foil.
  3. Add 1 tbsp olive oil and mushrooms to pan; cook, stirring frequently, until tender, about 2 minutes. Add wine and oregano; cook for 1 minute, scraping browned bits from bottom of pan. Remove from heat; add butter; stirring until melted. Return chicken to pan, turning to coat in sauce. Garnish with oregano, if desired.

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