We serve this at least once a month and it is a "go to" recipe when we have guests. Really easy and everyone thinks you spent a lot of time in the kitchen.
I hope you try this and enjoy as much as my hubby and I do!
1Pour flour in bowl and add oregano,salt and pepper. Blend together with a fork. Coat each cutlet with the flour mixture
2In a pan with melted butter and olive oil mixed together, brown each piece of chicken until lightly browned. Do not crowd pieces of chicken, I brown them 4 at a time. After they are beautifully brown, put the next four in and brown them. You are NOT cooking them, only browning at this point!
3When all 8 cutlets have been browned, remove from pan and place aside in separate dish. Add garlic to the remains of butter/oil in the hot pan. Saute the mushrooms for 5-8 minutes. Once they are softly sauteed, add the chicken broth, the wine and the dried chopped chives.
4Simmer in a the large, deep skillet with lid until chicken,mushrooms and all is cooked; when the chicken juices run clear. Simmer
for 20-25 minutes or until chicken juices run clear.
5Cook the egg noodles according to package directions while your marsala chicken is cooking.
6Place a serving of noodles on each plate and pour Chicken Marsala over each one. Mangia!