3/4poundsboneless skinless chicken breast halves – pounded 1/4 inch thick
Salt and freshly ground black pepper
1/2cupall-purpose flour
1/2tsppaprika
1/4tspdried oregano
1/2dried thyme
1tablespoonsoil
2tablespoonsbutter
1/2cupchopped onion
1/2poundcremini mushroomssliced
1tablespoonsminced garlic
1tablespoonprepared mustard
1/2cupdry Marsala wine
1/4cupred wine (optionaljust for color)
2Tbspcooking creamoptional
1tablespoonschopped fresh parsley
Instructions
In a plate, combine flour, paprika, oregano and thyme. Season chicken pieces with salt and pepper and coat them in flour mixture.
Heat oil in a large skillet. Add butter and cook the chicken breasts until golden, about 3-4 minutes per side. Transfer the chicken to a plate and set aside.
In the same skillet, saute onion until tender. Add mushrooms and cook until tender. Add wine and simmer for about 4 minutes.
Stir in mustard and cream. Return the chicken to the skillet. Simmer until the chicken is cooked through and the sauce thickens slightly.
Stir in chopped parsley and serve over cooked pasta.