2 boneless/skinless breasts
¼ cup cake flour
½ tsp salt
½ tsp pepper
1 TBSP oregano or Italian seasoning
4 TBSP Olive Oil
4 TBSP butter or margarine
1 (2-3.5 oz) jar of capers (do not drain)
2 (8 oz) packages of fresh, sliced mushrooms
1 thinly sliced onion
2 cups sweet marsala wine
Combine flour, salt, pepper and oregano in separate bowl. Heat the oil and butter in a skillet until bubbling lightly. Rinse the chicken, shake off lightly then dredge the chicken lightly in the flour and shake off the excess. (It should not be thick like for fried chicken.) Immediately place in the pan and lightly brown on medium heat for 4 minutes on the first side. Turn the chicken over and brown for 4 more minutes, while adding the mushrooms, capers and onions around the chicken. When the breasts are lightly browned, stir the mushrooms, onions and capers and add the wine to the pan. Cover and simmer for about 10 minutes on medium. Flip chicken and allow to simmer on low for 20 mins. Continue to flip the chicken as needed, making sure to scrape the bottom of the pan with each flip. The longer you cook the chicken, the tenderer it becomes.
Strain the liquid from the pan and pour into another pan, adding 4 TBSP of flour and stir on medium heat.
**As you can see from my pictures, I overcooked this a bit and really caramelized everything. That being said, this was still fantastic. Sadly, I was pulled away from the kitchen for a bit too long!