Nothing says umami like chicken, marsala, and mushrooms.
- ¼ cup all-purpose flour for coating
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon dried oregano
- 4 skinless boneless chicken breast halves pounded 1/4 inch thick
- 4 tablespoons butter
- 4 tablespoons olive oil
- 1 cup sliced mushrooms
- ½ cup Marsala wine
- ¼ cup cooking sherry
Mix the flour, salt, pepper and oregano together in a shallow dish, and coat the chicken pieces in there.
Melt butter in oil in a big skillet over medium heat. Cook the chicken pieces in the pan until lightly brown, then turn it over and add the mushrooms. Pour in the Marsala wine and sherry. Put a cover on the skillet and let the chicken simmer for 10 minutes, turning once, until they lose their pink and the juices run clear.