In a shallow bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture. Heat the butter in a large pan and place in the floured chicken pieces. Brown lightly on one side, then turn over the chicken pieces and add the garlic, spring onions and mushrooms to the pan. Pour in wine, cover the pan with a lid and simmer chicken for 10 minutes, turning once. When ready, serve the Marsala chicken with roasted potatoes and vegetables or with boiled rice.
Serves 2Email this Recipe Back to Guest Chef 2