Impressive Marsala – Satisfy the Foodie Friends

Chicken or Pork Marsala
(Serves Four)

Four Chicken Breasts (skinless and boneless)
Or
Four Thick Slices of Pork Tenderloin
4 Tbsps. Olive Oil

1 Tbsp. Dried Oregano
Pitch of Nutmeg (optional)
Salt & Pepper to taste
½ cup White Flour

2 Tbsps. Butter
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Marsala or Any Red Wine

Tackle each breast or loin piece individually.  Show them the love.  Place into a zip lock bag, one at a time, fold the end over and pound your breast or loin with a meat mallet until it’s approximately ½ inch thick.  Set aside the darlings until you’ve done as many as you need to feed the Foodies.

On a plate, mix the Flour, Oregano, Salt, and Pepper together.

Heat your oil in a large sauté pan.   Dredge the breast with your seasoned flour, and place into the hot oil.   Fry both sides until golden brown.   Remove to a warm platter.

While the meat is resting, dump the wine in the pan to deglaze on the morsels.  Add butter and mushrooms, saute.  Drizzle the divine beauties over your meat and serve.  A pasta in a simple tomato sauce is lovely as a side.

Enjoy!