A delightful twist on the classic Chicken Marsala, featuring a creamy mushroom sauce that enhances the dish's richness.
Flatten the chicken breasts to an even thickness using a meat mallet.
Flattening the chicken ensures it cooks evenly and quickly.
Combine the flour, salt, pepper, and oregano in a mixing bowl.
Mix thoroughly to evenly distribute the seasonings.
Heat the olive oil and butter in a skillet over medium heat.
Ensure the butter is fully melted and mixed with the oil before adding the chicken.
Dredge the chicken in the flour mixture, shaking off any excess, and place it in the skillet. Cook until golden brown on both sides.
Cook in batches if necessary to avoid overcrowding the skillet.
Add the mushrooms to the skillet and sauté until they release their moisture and become tender.
Stir occasionally to prevent sticking and ensure even cooking.
Pour in the Marsala wine and let it simmer for a minute to reduce slightly.
Scrape the bottom of the skillet to deglaze and incorporate all the flavors.
Stir in the heavy cream and let the sauce thicken slightly.
Adjust the heat to prevent the cream from curdling.
Return the chicken to the skillet, coating it with the sauce, and let it simmer for a few minutes.
Ensure the chicken is fully coated with the sauce for maximum flavor.
Serve the chicken with the creamy mushroom sauce, garnished with fresh herbs if desired.
Pair with your favorite side dish for a complete meal.
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