Chicken Marsala

• 4 chicken breasts

• 1/2 cup flour
• 1 Tbsp salt if using straight Marsala wine, 1 tsp if using Marsala cooking wine that includes sodium
• 1-1/2 tsp pepper
• 1 Tbsp oregano
• 1 Tbsp Thyme
• 1 tsp cayenne pepper
• 1 Tbsp onion powder
• 2 Tbsp garlic powder
• 1 Tbsp paprika

• 4 Tbsp butter
• 4 Tbsp olive oil

• 1 cup sliced mushrooms
• 3/4 cup Marsala wine or Marsala cooking wine (cut salt if using cooking wine)
• 1/4 cup sherry
• 1/2 lbs angel hair pasta

Clean mushrooms and set aside. Place chicken in a zip lock bag and pound until 1/4in thick. Mix all dry ingredients together in a medium size mixing bowl. Heat water for pasta.

When pasta water is boiling, add pasta for 14 minutes. At the same time, in a large skillet melt butter in olive oil over medium heat. Coat chicken in flour mixture, then brown each side in the skillet. Add mushrooms, wine, and sherry. Cover and simmer for 10 minutes, turning once until no longer pink and juices are clear.

Serve over pasta, covering chicken with sauce and several mushrooms.