1/2 cup flour
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
2 (6 to 8-ounce) boneless, skinless chicken breasts cut in halves (this makes enough for 4 people)
1 tablespoon extra virgin olive oil
4 tablespoons unsalted or salted butter
3 cups sliced mushrooms
3/4 cup Marsala wine
1 cup chicken stock (Progresso or Rachel Ray Brand)
Salt and freshly ground black pepper
In a bowl mix together, flour, garlic powder, onion, and cayenne pepper and stir together well.
Cover your chicken breast halves in the seasoned flour mixture, one at a time and shake well to remove any extra flour.
Heat the oil in a large skillet over medium heat until oil is not, but to not burn.Add 1 tablespoon of the butter and cook the chicken until golden brown on both sides, about 2-3 minutes per side. Add to a plate and set aside.
Add 1 tablespoon of the butter that is left to the pan and add the washed and sliced mushrooms and. Cook, stirring frequently, until mushrooms are golden brown around the edge. their edge. Add the Marsala wine boil, making sure to scrape and to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add chicken stock, and cook for 2-3 minutes, or until the sauce has thickened.
Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 6 minutes. Add the remaining 2 tablespoons of butter, then add salt and pepper, to taste.