4 thinly sliced chicken breasts
*or 2 cut in half and pounded out
2 tbsp butter
2 tbsp olive oil
Salt & pepper
2 cloves garlic; minced
1/2 cup dry white wine (Marsala wine, I used a dry Chardonnay)
1/2 cup chicken broth
1/2 cup heavy cream
1 tsp dried oregano
1/2 cup parsley; finely chopped
2 1/2 cups of button and cremini mushrooms; sliced
1 cup flour
1 box of pasta; I like angel hair or fettuccine for this dish
Lemon slices; optional for garnish
Cook the pasta according the box’s instructions.
Drain, drizzle olive oil over & set aside.
In a large pan or pot (basically you want a lot of surface area) add in your oil, butter & mushrooms.
As the mushrooms start to get glossy, add your oregano, salt & pepper.
De-glaze the pan with wine.
Mix well, scrapping up all the good stuff from the bottom.
Add your cream slowly, stirring while you pour and then your chicken broth.
Turn on simmer.
Coat your chicken breasts in flour.
Drop the chicken into the mushroom sauce.
The flour will help thicken the sauce.
The sauce should just about cover the chicken.
Let cook for about 20 minutes or until the chicken is fully cooked and the sauce has thickened.
Sprinkle in half of your parsley.
*Optional: remove your chicken, cut into slices & place back in the sauce.
Plate your pasta, then pour the sauce & chicken over top.
Garnish with the rest of the parsley & a lemon slice.